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Photo of Roasted butternut squash soup by WW

Roasted butternut squash soup

0
Points® value
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy
By cooking the vegetables in the oven, you intensify their flavour and bring out their natural sweetness.

Ingredients

Onion

1 medium, chopped

Garlic

1 clove(s), halved

Rosemary, Fresh

1 sprig(s), leaves only, reserving a little to garnish

Butternut Squash

700 g, peeled and de-seeded and cut into small chunks

Carrots, raw

2 medium, peeled and chopped roughly

Swede

½ small, peeled and chopped roughly

Calorie controlled cooking spray

4 spray(s)

Salt

1 pinch

Black pepper

1 pinch

Instructions

  1. Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Put the onion, garlic, rosemary, squash, carrots and swede on a large non-stick baking tray and spray generously with the cooking spray. Roast in the oven for 45 minutes until golden and tender, stirring halfway through.
  2. Transfer the vegetables to a blender and whizz in batches with a little of the boiling water until smooth. Transfer the purée to a large saucepan and add the remaining water. Or, using a hand-held blender, whizz the vegetables with all the water in a large pan until smooth. Gently heat the soup until just before boiling, check the seasoning and serve, garnished with the reserved rosemary leaves, chopped, and a sprinkling of black pepper.

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