soup

Butternut Squash Soup

Autumn is upon us and so is the root veg season, time to make some nutritious soup.  Another recipe I make in my slow cooker but can easily be made on a stove.

Ingredients- Feeds 4

 

  • 2tbsp sunflower oil
  • 2 onions, peeled and finely chopped
  • 5cm (2in) piece root ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 1tsp ground cumin
  • 4 carrots, peeled and chopped
  • 1 medium butternut squash, peeled, deseeded and cut into 2.5cm (1in) cubes
  • 1.5 litres (2.75pt) vegetable stock- add sufficient stock to cover veg and no more
  • 1 bunch coriander, roughly chopped

Method

  1. Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft but not coloured.
  2. Add the ground cumin and cook for a minute, add this and all other ingredients apart from the  to the slow cooker
  3. Purée the soup in an electric blender until smooth, stir in the coriander and serve in warmed bowls with a spoonful of yogurt on top if required

Nutrition

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 201
% Daily Value *
Total Fat 9 g 14 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 925 mg 39 %
Potassium 854 mg 24 %
Total Carbohydrate 32 g 11 %
Dietary Fiber 6 g 24 %
Sugars 9 g
Protein 3 g 6 %
Vitamin A 512 %
Vitamin C 66 %
Calcium 11 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

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