Butternut squash soup with chilli and creme fraiche
Heat oven to 180c (fan), toss the squash in a large roasting tin with half the oil, roast for 30 minutes turning once until golden
Meanwhile, melt the butter with the remaining oil, add the onions, garlic and three-quarters of the chillies. Cover and cook over a very low heat for 15-20 minutes until the onions are completely soft
Tip in the squash, add the stock and creme fraiche then whizz with a stick blender until smooth
Serve in bowls with a swirl of creme fraiche, black pepper and the remaining chillies
Per serving 264 kcals
Protein 5g
Carbs 28g
Fat 15g
Sat fat 7g
Fibre 6g
Sugar 17g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 227 | ||
Calories from Fat: 88 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 95mg | 3 % | |
Potassium 922.2mg | 24 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 28.9g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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