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Butternut Squash Soup

Butternut Squash Soup

with melted blue cheese flatbread
3.5(85)
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Get 50% off your first box!
Calories
: 
545 kcal
Protein
: 
18.2g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Mustard
  • Celery
  • Sulphites
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

Energy (kcal)545 kcal
Energy (kJ)2278 kJ
Fat22.8 g
of which saturates13.7 g
Carbohydrate66.2 g
of which sugars16.3 g
Protein18.2 g
Salt2.3 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.
•Immersion blender
•Grater
•Baking Sheet with Baking Paper

Cooking steps

PDF
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.
Meal right image

Explore Similar Recipes

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