Roast Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut squash - 1 whole Salt 1 tspBlack Pepper 1 tsp1 litre of water1 tbsp olive oil1 vegetable stock cube
Slice the butter nut squash in half scoop out the seeds, put on a baking tray, sprinklle 1/2 tbsp oil on both sides sprinkle on the salt and pepper and put in oven at 180 Degrees C for 60 minutes or until soft. Leave to cool slightly then scoop the flesh out of the skin, discard the skin.
Put the flesh in a saucepan put in 1 litre of water and a vegetable stock cube whizz altogether with a hand blender and then bring to the boil and simmer for 20 minutes.
Serve with some parmesan shavings for extra taste!
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKYBIRD.
Put the flesh in a saucepan put in 1 litre of water and a vegetable stock cube whizz altogether with a hand blender and then bring to the boil and simmer for 20 minutes.
Serve with some parmesan shavings for extra taste!
Number of Servings: 8
Recipe submitted by SparkPeople user CHEEKYBIRD.
Nutritional Info Amount Per Serving
- Calories: 28.9
- Total Fat: 1.9 g
- Cholesterol: 0.5 mg
- Sodium: 310.8 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.8 g
- Protein: 0.5 g
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