Roasted Butternut Squash Soup
72 calories per serving
17g carbohydrate
0.5g fat
2g of protein
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Servings: 8
Calories: 72kcal
Author: Matt Cooney
- 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
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.
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