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Recipes
Vegetarian Slimming & Vegetarian Health
Roasted Butternut Squash Soup Low Fat, Low Sugar
Serves
4
Worth the extra time to bake the squash because it
brings out the flavour so wonderfully! You can
do the baking the day before if that’s easier – the
soup itself doesn’t take very long.
- 1 butternut squash
- 1 onion, chopped
- 1 large garlic clove, chopped
- 1 tsp ground cumin
- 600ml/20fl oz/2½ cups vegetable stock or
water
- salt and freshly ground black pepper
- Preheat oven to 200º/400º/Gas Mark
6.
- Cut squash in half, down through its stem. Scoop
out seeds, then put halves cut-side down onto a baking
tray.
- Bake for 45-60 minutes or until tender, turning
halves over about half way through cooking time.
- Cool.
Then scoop flesh away from skin using a spoon and
discard skin.
- When you’re ready to make soup,
put onion into a non-stick pan, cover and cook gently
for about 7 minutes until tender and lightly browned,
stirring from time to time.
- Add garlic and cumin, stir over heat for a
few minutes until cumin smells aromatic, then add
squash flesh and stock/water.
- Bring to boil, reduce
heat and leave to boil gently for about 10 minutes,
to allow flavours to blend and to ensure everything
is cooked.
- Puree in a food processor or blender.
- Add a little
more stock/water if necessary to get consistency
to your liking.
- Season with salt (go easy if you’ve
used stock powder/cubes) and black pepper and serve.
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