Hey guys! April here,
and I'm making soup!
(This is what its ment to look like!)
Soups are the only
way I will eat any sort of vegetables, so I try and make lots of different
types of soups to keep up my 5 a day veg!
Here I’m going to
tell you how to make my favourite soup-
Butternut squash soup
with chilli & crème fraîche
Serves 4
Calories Protein
Carbs Fat Saturates Fibre Sugar Salt
264
5g 28g 15g
7g 6g 17g
0.61g
Ingredients
1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve
Method
~Heat oven to 200C/180C fan/gas 6.
~Peal the skin off the squash, I didn't and you could tastes
the chunks! yuk
~Cut the squash into large cubes, about 4 cm/1½in across, and
then toss in a large roasting tin with olive oil.
(Roast for 30 mins, turning once during cooking, until
golden and soft.)
~While the squash cooks, melt the butter with the oil in a
large saucepan, then add the onions, garlic and ¾ of the chilli.
(Cover and cook on a very low heat for 15-20 mins until the
onions are completely soft.)
~Tip the squash into the pan, add the stock and the crème
fraîche, and then whizz with a stick blender until smooth.
(Be careful with a stick blender! I'm still finding soup all
over the kitchen because I lifted it out the pan too early)
~ season to taste.
~Serve the soup in bowls with swirls of crème fraîche and a
scattering of the remaining chopped chilli.
finito!
I didn't sprinkle more chilli on top of the soup because, for
me, it was spicy enough.
So have a go and
create this beautiful healthy soup!
Toodlepip xx
No comments:
Post a Comment