Butternut Squash Soup
Ingredients
1 litre of vegetable stock
2 leeks, sliced
0.5 pint of double cream
1 handful of chives, chopped
2 butternut squash, peeled and finely diced
4 tbsp of olive oil
2 garlic cloves, peeled and chopped
6 servings
Calories~542 kcal
Protein~6 g
Carbs~44 g
Fat~39 g
Fiber~8 g
Sugar~11 g
Total recipe
Calories~3,250 kcal
Protein~35 g
Carbs~265 g
Fat~235 g
Fiber~45 g
Sugar~65 g
Method
Step 1
Saute the diced butternut squash in a large pan with olive oil for approximately 5 minutes. Add the leeks and garlic and saute for a further 2-3 minutes, stirring occasionally.
Step 2
Season with salt and pepper and pour in vegetable stock. Bring this to the boil, then reduce the heat and simmer gently for 10-12 minutes, until the butternut squash is tender.
Step 3
Stir in 5 tablespoons of double cream and heat for another minute or so. Transfer the soup to a blender and blend until smooth.
Step 4
Return to the pan and warm gently. Spoon into serving bowls and finish with a swirl of double cream, a sprinkling of chives and freshly ground black pepper - lovely!
