Recipes
Spiced butternut squash soup
Roasting the squash enhances its deliciously sweet, nutty flavour.
Roasting the squash enhances its deliciously sweet, nutty flavour.
Cook: 35 Mins
Serves: 4
Price: £0.60 per serving
Nutritional Information
Each 310g serving contains
Energy
2492kj
192kcal
2492kj
192kcal
10%
Fat
7.4g
7.4g
Low
11%
11%
Saturates
1.9g
1.9g
Low
10%
10%
Sugars
11.5g
11.5g
Low
13%
13%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
804kj/192kcal
Typical energy values per 100g:
804kj/192kcal
Ingredients
1 butternut squash or small pumpkin (approx. 1kg), peeled, de-seeded and diced into 2cm chunks
1tbsp harissa, plus extra to serve
1tsp cumin seeds, plus extra to serve
1tsp coriander seeds, plus extra to serve
1tsp garlic powder
1tbsp olive oil
750ml vegetable stock, made with 1 low-salt stock cube
1tbsp 50% less fat crème fraîche
20g pumpkin seeds
2tbsp fresh coriander, chopped
Method
1
Preheat the oven to 220°C/200°C fan/gas 6. Put the squash, harissa, cumin and coriander seeds, garlic powder and olive oil in a large roasting dish, season with salt and pepper and toss. Roast for 30 mins until golden brown and cooked through.
2
Transfer the squash to a large saucepan and add the stock and crème fraîche. Season and blend with a food processor or hand blender.
3
To serve, heat the soup up and divide between bowls. Top with an extra swirl of harissa (loosen with a little olive oil, if needed), a scattering of?pumpkin seeds and fresh coriander.