Lunch

Butternut and Carrot Soup is for Lunch.

Butternut and Carrot Soup takes several minutes to prepare.

Butternut and Carrot Soup takes several minutes to cook.

Butternut and Carrot Soup makes 4 servings.

The ingredients for Butternut and Carrot Soup are:

1 onion, chopped
4 garlic cloves, chopped
1 tbsp olive oil
4 carrots, 1 grated and 3 sliced
1 celery stick, chopped
1/2 butternut squash, flesh roughly chopped
1.2 litres vegetable stock (low sodium variety or homemade)
50 ml soya milk (I used oatly)
freshly ground black pepper

Here is how you make Butternut and Carrot Soup:

1. In a large pan fry the onion and garlic in the oil for 5 minutes until softened but not browned. Add the grated carrot and chopped celery, then cover the pan and sweat the vegetables for 5 minutes.2. Add the butternut squash and the sliced carrots, and stir well. Add the stock and bring to the boil. Reduce the heat and simmer until the squash and carrrots are tender, about 20 minutes. 3. Soya milk can be added near the end of cookng to make the soup a bit creamier, if you like. Season and liquidise until smooth.Serving Size: makes 4 bowl sized servingsNumber of Servings: 4Recipe submitted by SparkPeople user EMMALLY.

The nutritional information for Butternut and Carrot Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 164.9

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 167.2 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 7.1 g
• Protein: 3.6 g

The dietary needs meet for Butternut and Carrot Soup is Vegetarian