Roasted Butternut Squash Soup
72 calories per serving
17g carbohydrate
0.5g fat
2g of protein
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Servings: 8
Calories: 72kcal
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
