Warming Roasted Butternut Squash Soup

  • Slice the butternut squash in half length ways
  • Crush 1 veg stock cube into pepper, cumin, chilli flakes, turmeric & rub into the squash
  • Roast at 180 degrees until cooked through
  • Peel & cube after roasting then add to a pan just covering with boiling water
  • Bring to the boil until the squash is completely softened
  • Blitz with a stick blender until thick and smooth
  • Serve and add extra chilli, seeds and croutons as you like
  • Serves 3 at about 120 calories a bowl

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