Roasted Butternut Squash Soup

72 calories per serving 17g carbohydrate 0.5g fat 2g of protein
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 72kcal
Author: Matt Cooney

Ingredients

  • 1 medium sized Butternut squash
  • 3 Carrots
  • 1 Red or Yellow Pepper
  • 3 cloves Garlic
  • 1 Onion
  • 2 vegetable stock Cubes
  • 100 ml Coconut Milk or Skimmed milk
  • Mixed Herbs
  • 2 teasoons Paprika (Smoked if possible)
  • Salt and Pepper
  • 1 tablesppon Balsamic Vinegar
  • 1 Spray 1kcal Spray

Instructions

  • Spray a baking tray with one kcal spray.
  • Add roughly chopped butternut squash, red pepper, onion, carrots and garlic.
  • Spray again and season with paprika, mixed herbs, salt and pepper.
  • Roast in a 200 degree Celsius oven for 45 minutes. 
  • Prepare the stock in a jug.
  • Pour the veg and stock into a large sauce pan and blend until smooth with a hand blender.
  • Stir in the milk and balsamic vinegar.
  • Serve in a bowl garnished with extra light cream cheese and herbs.

Nutrition

Calories: 72kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Sodium: 186mg | Potassium: 97mg | Sugar: 1g | Vitamin A: 3835IU | Vitamin C: 2.7mg | Calcium: 13mg | Iron: 0.1mg