serves 8
400g butternut squash, peeled diced
1 carrot, peeled and diced
A small onion, finely chopped
A celery stalk, finely chopped
750ml vegetable stock
2 garlic cloves, finely chopped
100ml skimmed milk
Salt and freshly ground pepper
Method
Combine the butternut squash, carrot, celery, onion, garlic and vegetable
stock in a big pan and bring to the boil.
Then lower the heat and simmer for about 40 minutes, until the squash
softens. Add the milk into the mixture and puree the soup in a blender.
Add salt and pepper to taste and relish!
Nutritional value per serving
Calories: 60 | Total fat: 0.3g | Saturated Fat: 0g | Carbohydrate: 12g | Protein: 3g | Fibre: 2.7g
Other info:
Butternut squash is a great addition
for any diet as it is high in fibre
which aids digestion. Butternut
squash is also great for blood sugar
regulation.
0 comments: