Delicious butternut squash soup recipe

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  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 153 calories / serving
  • Freezable
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Creamy Butternut Squash SoupHERO

Preheat the oven to Gas mark 7, fan 200°C, 400°F.

Cut the unpeeled butternut squash into large chunks and place in a large roasting tin; add the onion, garlic, ginger, oil, fennel and a little salt and plenty of ground black pepper. Mix well. Bake for 20-25 mins or until the squash is tender.

Slip the garlic from their skins and place in a food processor with the other vegetables and half the stock. Blitz until a smooth puree has formed. Add the remaining stock and blitz again.

Transfer the soup to a large pan, add the crème fraîche and gently reheat until piping hot. Adjust the seasoning to taste and serve in bowls, topped with a little crème fraîche, pumpkin seeds and a drizzle of chilli oil if liked.

Seasoning
Crème fraîche and pumpkin seeds

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Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 700g butternut squash, unpeeled, washed and deseeded
  • 1 onion, chopped
  • 2 cloves garlic, unpeeled,
  • 2.5cm root ginger, peeled and chopped
  • 2tbsp olive oil
  • 1tsp fennel seeds (optional)
  • 600ml hot vegetable stock
  • 3tbsps half fat crème fraîche
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  • Energy 643kj 153kcal 8%
  • Fat 7.8g 11%
  • Saturates 2.1g 11%
  • Sugars 10.5g 12%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 19g Protein 2.9g Fibre 3.2g

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