Butternut Squash Soup
with melted blue cheese and flatbread
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
•Under 650 calories
•Quick
•Family Friendly
•Veggie
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)
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
Instructions
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).
2
- 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.
3
- 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!
4
- Divide the velvety butternut squash soup between bowls.
- Serve the flatbread slices alongside.
- Finish with a drizzle of balsamic glaze.
