Smokey Butternut Squash Soup
A comforting butternut soup for one made even warmer by the smokey its undertones, this is ever so simple to make and it's dairy free, gluten free and vegan
Servings: 1
Calories: 356kcal
Ingredients
- 1 small to medium butternut squash halved
- olive oil
- 300 ml vegetable stock
- ½ tsp smoked paprika
- ¼ clove garlic (powder, puree or clove)
- Pinch of Smoked salt not compulsory
- salt & pepper to taste
Instructions
- pop the chopped parsnips on a baking tray with some olive oil and seasoning and roast for 40 mins at 200°C
- make your vegetable stock by following the instructions
- once roasted place the parsnip, half garlic clove, 300ml of vegetable stock and seasoning in a blender and pulse until smooth.
- Add fresh or dried parsley if you wish
- Pour into a 500ml jar and seal immediately
- Allow to cool before popping in the fridge
Notes
To reheat your soups simple pop in the microwave until heated through or bring to the desired heat in a saucepan.
Enjoy with a delicious crusty roll plastered in dairy free spread!
Nutrition
Calories: 356kcal | Carbohydrates: 92g | Protein: 7g | Sodium: 1230mg | Potassium: 2640mg | Fiber: 15g | Sugar: 19g | Vitamin A: 80855IU | Vitamin C: 157.5mg | Calcium: 360mg | Iron: 5.5mg