Butternut Squash Soup
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Butternut Squash Soup

Butternut Squash Soup

with melted blue cheese flatbread

Butternut squash is a classic winter veg that's perfect for making warming recipes such as soups and stews. It also happens to be a great source of antioxidants and vitamin C, giving this hearty dish immune-boosting and health-helping properties.

Tags:
Quick
•Family Friendly
•Veggie
•Calorie Smart
Allergens:
Wheat
•Milk
•Mustard
•Celery
•Sulphites
Total Time25 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Diced Butternut Squash

2 unit(s)

Flatbread

(Contains Wheat)

55 grams

Blue Cheese

(Contains Milk)

1 sachet(s)

Paprika

(Contains Mustard)

1 unit(s)

Onion

1 unit(s)

Garlic

1 sachet(s)

Vegetable Stock

(Contains Celery)

62.5 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kcal)545 kcal
Energy (kJ)2278 kJ
Fat22.8 g
of which saturates13.7 g
Carbohydrate66.2 g
of which sugars16.3 g
Dietary Fiber0 g
Protein18.2 g
Cholesterol0 mg
Salt2.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender
•Grater
•Baking Sheet with Baking Paper

Instructions

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
Make the Soup
2
  • Place a large pot over medium-high heat with a drizzle of oil
  • Once hot, add the onion and garlic and fry until softened, 4-5 mins.
  • Add the butternut squash and fry for 5-7 mins. 
  • Add the paprika and stock powder along with 500ml water (double for 4p). Bring to the boil and simmer until veg is tender, 10-12 mins.
  • Add half the creme fraiche (double for 4p) and blend until smooth. Allow to warm through, then season to taste with salt and pepper.
Warm the Flatbread
3
  • When the soup has 5 mins of cooking time left, crumble the blue cheese and sprinkle it evenly over the flatbreads.
  • Pop the flatbreads onto a lined baking tray and warm in your oven until the cheese has melted, 4-5 mins.
  • Allow the flatbreads to rest outside the oven for 1-2 mins then cut into even slices.

TIP: If you're not a fan of blue cheese feel free to give it a miss!

Divide and Serve
4
  • Divide the velvety butternut squash soup between bowls.
  • Serve the flatbread slices alongside with a drizzle of balsamic glaze.