butternut-squash-soup

Butternut Squash Soup

Total time: 40 minutes

Serves 4

5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Butter, unsalted

3 cups - Butternut squash, seeds removed, cubed

1 - Onion, chopped

2 - Shallots, chopped

2 - Potatoes, cubed

5 cups - Water

1 tsp - Dried mixed herbs

1 tsp - Chilli flakes

¼ tsp - Salt

¼ tsp - Pepper

UTENSILS

Large saucepan, Chopping board, Knife

INSTRUCTIONS

1. Heat the butter in a saucepan over low-medium heat. Add the onion and shallots. Cook for 3 minutes.

2. Add the squash, potatoes and water to the saucepan. Cook for 3 minutes.

3. Add the dried mixed herbs, salt, pepper and chili flakes. Bring to a boil. Lower the heat and simmer for 20 minutes.

4. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 431g

Energy (kcal)

148.0

Carbs (g)

20.8

Proteins (g)

4.1

Fats (g)

4.1

Fibre (g)

5.1