Preheat oven to 200C
Cut butternut squash into 2cm (No need to peel) pieces,bell peppers and onions place on a baking sheet with garlic and drizzle with olive oil.
Place in the oven for 35-45 minutes or until soft and starting to char slightly.
When done take from oven and place squash (including skins if you have baked the squash for long enough), peppers and onion in a blender. Squeeze garlic out of cases and place in blender add stock and blender to a smooth purée.
Add 150ml of Creme Fresh/Sour cream
If wanting a slight kick add a pinch of cayenne pepper over vegetables when putting in the oven.
This will keep in a pan and can be frozen very easily.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (515g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 59 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 13mg||4 %|
|Sodium 488.8mg||17 %|
|Potassium 1150.1mg||30 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 35g|
|Protein 4.4g||6 %|
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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: 225
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