Butternut squash soup

Looking for a great recipe that will squash your appetite and butter up your taste buds? Then you’ll go nuts for this butternut squash soup.

Packed full with vegetables and spices, this soup is bursting with nutrition. Butternut squash is an excellent source of antioxidant vitamins A, C and E.

Butternut Squash Soup

1 small butternut squash, peeled, seeded and cut into 2cm (1") pieces
2 tsp olive oil
2 courgettes, cut into 2cm (1") pieces
1 finely chopped onion
1 tsp cinnamon
¼ tsp ginger
1/8 tsp each of allspice and nutmeg
pinch of ground cloves
1 tbs tomato puree
750ml (1½ pints) vegetable stock
100ml (4 fl oz) semi-skimmed or unsweetened soya milk
Salt and pepper to taste

1. Heat oven to 220°C. Toss butternut squash with 1 tsp oil and season with salt and pepper. Arrange in a single layer on a baking tray. Roast for 15 minutes, turning once.

2. Toss courgettes and onions with remaining oil, salt and pepper. Add to baking tray with butternut squash. Continue roasting for a further 20 minutes until all vegetables are tender.

3. In a large saucepan over a medium heat, heat the spices, stirring constantly for 1 minute or until fragrant. Stir in tomato puree and cook for 1 minute more. Add roasted vegetables and stock. Bring to a boil, reduce heat to low and simmer for 20 minutes. Stir in milk. Remove from heat. Purée soup with an immersion blender.

4. Heat gently to warm through and season to taste.

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