Autumnal Butternut Soup Recipe

Prep in:
15 mins
Cook in:
25 mins
Serves:
4
Per Serving %RI
KCAL 164 8
Fat 3.5g 5
Sat Fat 0.5g 2
Salt 0.2g 3
Sugar 5g 5

Heat the oven to 200c.

Spread the squash onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.

Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.

Blend the squash mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.

Ingredients

500g Rooster potatoes, cut into small cubes

½ pumpkin (approx. 400g), peeled and cut into small cubes

Sage leaves from one sprig

1 red onion, diced

1 clove of garlic, crushed

1tbsp olive oil

200ml vegetable stock

Salt and pepper

500g Rooster potatoes, cut into small cubes ½ pumpkin (approx. 400g), peeled and cut into small cubes Sage leaves from one sprig 1 red onion, diced 1 clove of garlic, crushed 1tbsp olive oil 200ml vegetable stock Salt and pepper

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