Classic Butternut Squash Soup (In A Soup Maker)
Butternut Squash Soup is a classic and the power of the soup maker blends it up into a deliciously smooth soup, seasoned with all your favourite flavours.
Servings: 4
Calories: 120kcal
Ingredients
- 600 g butternut squash approx
- 2 cloves garlic crushed
- 1 onion
- 150 g potatoes approx
- 800 ml vegetable stock approx
Instructions
- If you are using fresh butternut squash, you can peel it and chop it and add it straight to the soup maker. If you are using prepared fresh or frozen butternut squash you can add it direct to the soup maker. Alternatively you can roast it:- Cut in half lengthwise and scoop out the seeds. Brush with oil and air fry at 200°C (200°F) for approx 30 minutes, depending on the size of the squash. If using an oven, cook for longer, approx 45 minutes. - Scoop out the flesh and add it to the soup maker.
- Add the remaining ingredients to the soup maker.
- Set off on smooth.
- Season according to taste.
Notes
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Nutrition
Serving: 1 | Calories: 120kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 804mg | Potassium: 732mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16370IU | Vitamin C: 41mg | Calcium: 86mg | Iron: 1mg
