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Roasted Squash Soup

Nutritional Information

(per serving)
622kJ / 148kcal
13g sugars
6.2g fat of which 0.8g saturates
0.46g salt

 

Ingredients

  • 2 sweet potatoes
  • 1 medium squash
  • 2 red peppers
  • 2–3 sticks celery
  • 1 red onion
  • 2 x 15ml spoons vegetable oil
  • 500ml water
  • 1 x reduced-salt vegetable stock cube
  • Black pepper (optional)

 

Method

  1. Preheat the oven to 190°C / 170°C fan or gas mark 5.
  2. Wash the sweet potatoes, squash, peppers and celery and drain in the colander.
  3. Peel and roughly chop the onion into 2cm chunks.
  4. Peel the squash and sweet potato and chop into 2cm chunks.
  5. De-seed the peppers then chop the peppers and celery into 2cm chunks.
  6. Use a large bowl to collect all the chopped vegetables together.
  7. Place all the chopped vegetables onto a baking tray, drizzle with the oil and bake in the oven until soft. This can take between 40–50 minutes depending on the size of the chopped vegetables.
  8. Fill and boil the kettle. Pour 500ml of boiling water into the measuring jug, crumble in the stock cube and stir to dissolve. Leave to cool.
  9. When all the vegetables are softened, place a third of the mixture into the blender and add a third of the cooled stock.
  10. Holding a tea towel over the lid, blend the soup and pour into the saucepan.
  11. Repeat until all the soup is blended. Add additional water if the soup is too thick.
  12. Season with black pepper (if using), heat up and serve.

If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you