Butternut Squash Soup

Name: Butternut Squash Soup with melted blue cheese and flatbread
Total time: 25 min
Yield: 2
Cuisine: Irish
Ingredients: 1 unit(s) Diced Butternut Squash; 2 unit(s) Flatbread; 55 grams Blue Cheese; 2 sachet(s) Paprika; 1 unit(s) Onion; 2 unit(s) Garlic; 1 sachet(s) Hello Muscat; 65 grams Creme Fraiche; 1 sachet(s) Balsamic Glaze; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with melted blue cheese and flatbread

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

Tags:

Blender Needed

•Calorie Smart

•Quick

•Family Friendly

•Veggie

Allergens:

Wheat

•Milk

•Mustard

•Celery

•Sulphites

The quantities provided above are averages only.

Total25 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)

2 sachet(s)

Paprika

(Contains: Mustard)

1 unit(s)

Onion

2 unit(s)

Garlic

1 sachet(s)

Hello Muscat

(Contains: Celery)

65 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

Nutrition Values

Energy (kcal)553 kcal

Energy (kJ)2314 kJ

Fat23.2 g

of which saturates14.5 g

Carbohydrate67.7 g

of which sugars16.7 g

Dietary Fiber0 g

Protein18.3 g

Cholesterol0 mg

Salt3.14 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

Cooking Steps

PDF

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).

Place a large pot over medium-high heat with a drizzle of oil.
Once hot, fry the onion and garlic until softened, 4-5 mins.
Add the butternut squash and fry for 5-7 mins.
Add the paprika and muscat along with 500ml water (double for 4p). Bring to the boil then simmer until veg is tender, 10-12 mins.
Add the creme fraiche and blend until smooth. Allow to warm through, then season to taste with salt and pepper.

When the soup has 5 mins of cooking time left, pop the flatbreads onto a lined baking tray.
Crumble the blue cheese evenly over the flatbreads 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!