Butternut Squash Soup

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

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

Ingredients
Cook

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