Butternut Squash Soup

Butternut Squash is a great starter if you’re entertaining guests. It’s easy to make, but looks really impressive, especially with a swirl of cream on top. Serve with home-made bread or Olive Bread – the bitterness of the olives contrasts well with the creamy sweetness of the soup.

Cook

mins
Difficulty
Prep

mins
serves

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

NUTRITIONAL INFORMATION

Amount per serving

Energy (kcal)

186kcal

Energy (kJ)

777kJ

Protein (g)

2.9g

Carbohydrate incl. fibre (g)

28.8g

Carbohydrate excl. fibre (g)

24.1g

Sugar (g)

5.5g

Fibre (g)

4.7g

Fat (g)

8.3g

Saturated fat (g)

3.4g

Unsaturated fat (g)

4.5g

Monounsaturated fat (g)

3.8g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

17mg

Sodium (mg)

25mg

Salt (g)

0.06g

Vitamin A (IU)

20818IU

Vitamin C (mg)

46.7mg

Calcium (mg)

119mg

Iron (mg)

1.61mg

Potassium (mg)

808mg

Total

744kcal

3106kJ

11.7g

115.3g

96.4g

21.9g

19.0g

33.1g

13.6g

17.8g

15.3g

2.5g

0.0g

68mg

100mg

0.25g

83272IU

187.0mg

478mg

6.45mg

3234mg

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Butternut Squash Soup

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NUTRITIONAL INFORMATION