Roasted butternut squash soup


Roasted butternut squash soup
Serves 2-3 | Syns per serving: 0

Bit of a trial and error lunch! Came out pretty good though. I'm trying to cut back on carbs, even on extra easy days like today, so I wanted to make a low carb soup. Pretty soup-er! Had to be done.

Ingredients

640g Prepared butternut squash
2 Diced carrots
1 Diced onion
1 Tsp Chilli powder
1 Tsp Curry powder
1 Tsp Smoked paprika
450ml Vegetable stock

Step 1: Preheat the oven to Gas Mark 8. Place the prepared butternut squash in a roasting tin and spray with plenty of fry light. Place in the oven and roast for about an hour or until soften and caramelised. I normally turn and shake it up half way through.

Step 2: Using a medium size pan on medium heat, fry the onions and diced carrots with some frylight until soft. Add the chilli powder, curry powder and paprika and fry for a further minute before adding the vegetable stock. Simmer for 45 minutes.

Step 3: Once the squash is roasted and the carrots and onions are soft, use a hand blender to blitz the carrot and onions in the stock before adding the squash and blending again. Taste and season with salt and pepper.

And there you have it. Garnish with fresh parsley and a little paprika and serve with wholemeal rolls if you like!
 


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