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Butternut Squash Soup

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Category: Lunch Dinner


½ roast butternut squash
1 low-salt vegetable stock cube
1 tin low-fat coconut milk
1 tsp. chilli flakes

1 thumb-sized piece of ginger, grated

Butternut Squash Soup Directions

  1. 1. Blend the roasted butternut squash then add to a saucepan with enough stock and water to
  2. taste.
    2. Simmer, add coconut milk, chilli flakes and grated ginger and blend again.
    3. This soup will develop a great flavour if you leave it overnight to mature.


Serves 2

Nutrition facts

Serving size 534 vegetarian

Per Serving

Kcal: 46 kcal
Kjoule: 187 Kjoule
Fibers (g): 1.3g
Sodium (mg): 0.02mg
Carbs: 3.4g
Sugar (g): 1.9g
Fat: 2.9g
Saturated fat (g): 2.3g
Proteins: 0.9g

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