Recipes › Lunch

• Lunch
• 50 min
• Halal
• Kosher
• Pescatarian
• Vegetarian

Roasted butternut squash soup

Velvety squash soup with sage-like thyme and a swirl of yogurt.

Calories

294

Protein

8 g

Carbs

50 g

Fat

9 g

Per serving. Makes 4 servings.

Ingredients

• 1 kg Butternut squash
• 1 Onion
• 2 Garlic
• 2 tbsp Olive oil
• 1 L Vegetable stock
• 2 g Fresh thyme
• 100 g Natural yogurt
• 4 Wholemeal bread

Contains: Celery, Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan).
2. Peel, deseed and cube the squash. Peel and quarter the onion and leave the garlic cloves whole in their skins.
3. Toss with the oil on a large baking tray and roast for 30 minutes until soft and caramelised at the edges.
4. Squeeze the garlic out of its skins and put everything in a pan with the stock and thyme leaves. Blend until smooth.
5. Bring back to a simmer, adding a little water if it's too thick.
6. Serve with a swirl of the yogurt and the bread.

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