There is nothing better tgan a bowl of nourishing and creamy butternut squash and carrot soup. it is flavorfull, warming and super aeasy to prepare for dinner or lunch.
I always love soup during the winter season and especially during the cold and rainy days like this! is it super creamy and full of roasted butternut squash and carrot flavour. It is also really easy to make so you can enjoy this delicious soup in 30 minutes.
This soup is ideal for evening when you want something healthy and simple. make it ahead to have it on hand during the evenings.
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Servings 6| Prep Time 25 | Total Time 40
INGREDIENTS
1 butternut squash
3 carrots
50 grams ginger
150 grams natural yogurt
15ml Olive oil
Water
1 onion
cinnamon
salt
pepper
INSTRUCTION
Preheat oven for 180C and line a pan with baking paper
Firstly we need to prepare butternut squash, cut 1 peeled and deseeded butternut squash into large cubes, about, then toss in a roasting pan with 1 tbsp of the olive oil
Roast for 30 mins, turning once during cooking, until soft.
In the meantime, cut onion into small pieces and carrot into even cubes
In large pot melt 1 tbsp of olive oil and add diced onion and cook for 2 minutes until soft, then add cinnamon, ginger and salt and cook for 1 minute, finally add carrots and cook for another 1 minute
Add water, roasted butternut squash and cook on a low heat for 15 minutes.
Put the pot on side and blend with stick blender until smooth and creamy
Return the pot and gently reheat and add season to taste. Add 100grams of yogurt and stir until smooth
Serve the soup into bowls with swirls of yogurt, pumpkin seeds and fresh coriander
NUTRITION INFORMATION (per one portion)
Calories: 97kcal
Carbs: 14.3g
Sugars: 7,7g
Fat: 2.1g
Protein: 3.6g
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