Butternut Squash Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
3.0g
Energy (kJ)
812kJ
Energy (kcal)
194kcal
Carbohydrate incl. fibre (g)
29.4g
Carbohydrate excl. fibre (g)
24.6g
Sugar (g)
5.6g
Fibre (g)
4.8g
Fat (g)
8.9g
Saturated fat (g)
3.9g
Unsaturated fat (g)
4.7g
Monounsaturated fat (g)
3.8g
Polyunsaturated fat (g)
0.6g
Trans fat (g)
0.0g
Cholesterol (mg)
17mg
Sodium (mg)
453mg
Salt (g)
1.13g
Vitamin A (IU)
20818IU
Vitamin C (mg)
46.7mg
Calcium (mg)
119mg
Iron (mg)
1.61mg
Potassium (mg)
808mg
Total
12.1g
3248kJ
777kcal
117.6g
98.5g
22.5g
19.1g
35.7g
15.5g
18.6g
15.3g
2.5g
0.0g
69mg
1811mg
4.53g
83272IU
187.0mg
478mg
6.45mg
3234mg
- 1 tablespoon olive oil
- 1 onion peeled and diced
- 1 medium butternut squash peeled deseeded and cut into wedges
- 1 small potato peeled and quartered
- 2 garlic cloves peeled and crushed
- A pinch dried chilli flakes (optional)
- freshly ground black pepper
- 1 litre water
- 10 grams Knorr Vegetable Stock Cube
- A few parsley sprigs to serve
- 50 ml double cream to swirl