Make this rich, velvety soup more sophisticated with a garnish of sage leaves, quickly fried in light oil. Butternut squash contains antioxidants that are known to promote good eyesight.
SERVES 4
PREP TIME 5 MINS
COOK TIME 20 MINS
Recipe Ingredients:
| 3 tbsp olive oil |
| 1 onion, chopped |
| 1 leek, white part only, chopped |
| 1 celery stick, chopped |
| 500 g butternut squash, cut into 3cm (1in) cubes |
| 750 ml vegetable or chicken stock |
| 1/2 tbsp chopped sage leaves |
| Salt and freshly ground black pepper |
| FOR A GLUTEN-FREE VERSION use gluten-free stock |
Recipe Methods:
| 1 Heat the oil in a large, heavy-based saucepan with a lid. Add the onion, leek and celery, and cook for 5 minutes until they soften, but do not brown. |
| 2 Add the squash, stock and chopped sage, and season generously with salt and pepper. |
| 3 Bring to the boil, then reduce the heat to a gentle simmer, cover and cook for 15 minutes until the squash is tender. |
| 4 Blend the soup, either in a blender or using a handheld blender, until completely smooth. Check the seasoning and serve. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 52.04 g | Fibre : 13.75 g |
| Iron : 7.78 mg | Sugar : 39.04 g |
| Calcium : 362.47 mg | Sodium : 5654.05 mg |
| Potassium : 2892.06 mg | Calories: 1016.57 kcal |
| Protein : 26.61 g | Vitamin A : 56678.49 IU |
| Vitamin C : 125.44 g | Carbohydrates : 106.69 g |
| Saturated Fat : 8.49 g | Cholesterol : 22.5 mg |