“This soup is warming, hearty and packed with vitamins. I‘ve included chilli in this recipe but leave it out if you want. If I have cream or a good Greek yogurt in the house I’ll always add a dollop, it just looks attractive and tastes delicious. You can easily substitute the butternut squash for a pumpkin if you prefer.”
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Serves: 4 Prep: 15 mins Cook: 35 mins
Ingredients
2 tbsp olive oil
1 medium butternut squash, de-seeded and chopped
2 large carrots, peeled and roughly chopped
1 stick of celery, roughly chopped 1 large onion, finely diced
1⁄2 mild chilli, finely diced (optional)
570ml (1pt) vegetable stock
3 sprigs fresh rosemary
Salt and pepper
Chopped parsley (optional)
Method
- On a medium heat add oil in a pan, add the vegetables, coat in the oil, then put the lid on and allow to sweat for 5 mins.
- Add chilli (if using).
- Add the veg stock and rosemary and simmer for about 30 mins.
- Remove the cooked rosemary sprigs. Using a blender or food processor, blend the soup until smooth.
- If the soup is too thick, add a bit of water or milk for a creamy texture.
- Season with salt and pepper and sprinkle on parsley (if using).
Per serving: 190 cals, 6g fat (1g sat fat), 17g sugar, 0.3g salt