Directions:
- Heat oven to 240C / 475°F.
- Cut squash in half and scoop out seeds, keeping skin on cut into chunks. place on a baking tray and drizzle with 1 tbsp olive oil. Scatter with thyme and season if desired. Roast for 45 mins or until soft.
- Heat the rest of the oil and and add carrots, onion and celery. Cook gently until soft but not brown.
- Add stock and bring to boil, simmer for 20 minutes.
- Take out the squash and remove the flesh, add this to the pan. Simmer for a further 5 minutes
- Blitz the soup with a blender or processor until smooth. Return to pan and add cream.
- Reheat to desired temp and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.63 Kcal (480 kJ) | ||
| Calories from fat | 65.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 11% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 181.1mg | 8% | |
| Potassium | 338.33mg | 7% | |
| Total Carbs | 12.24g | 4% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.5mg | 3% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.82 Kcal (330 kJ) | ||
| Calories from fat | 44.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 11% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 124.52mg | 8% | |
| Potassium | 232.64mg | 7% | |
| Total Carbs | 8.42g | 4% | |
| Sugars | 2.64g | 15% | |
| Dietary Fiber | 1.86g | 11% | |
| Protein | 0.86g | 3% | |
| Vitamin C | 9.8mg | 24% | |
| Vitamin A | 0.5mg | 22% | |
| Iron | 0.3mg | 3% | |
| Calcium | 33.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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