Roasted butternut squash soup
0
Points®
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
Garlic
1 clove(s)
Rosemary, Fresh
1 sprig(s)
Butternut Squash
700 g
Carrots, raw
2 medium
Swede
½ small
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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