Roasted butternut squash and celeriac soup
This roasted butternut squash and celeriac soup is not only warming and yummy but very filling too – despite a generous portion (400g) being only 100 kCal! So it’s ideal for those who are on a low-calorie diet, vegans, vegetarians and the health-conscious. It’s gluten-free and dairy-free too! I served it with some chilli flakes scattered over the top – and you can also add a dollop of crème fraîche if dairy is not an issue for you.
Ingredients
Method
- Preheat the oven to 190°C.
- Chop the squash and celeriac into bite-sized chunks. Cut the onion into 8 wedges.
- Put the butternut squash and onion in a roasting tray, sprinkle with the thyme and add the garlic (unpeeled). Squeeze over the oil and bake for 25 minutes, until the onion and squash are tender.
- Meanwhile, put the celeriac into a pan of water (about 500-600 ml), add the stock cube and bring to the boil. Simmer for 15 minutes until the celeriac is tender.
- When the squash and onion are brown and tender, add them to the celeriac. Push the garlic flesh out of its skin and add to the soup.
- Using a stick-blender, whizz until you get a smooth soup. Season with salt&pepper to your liking.
- Serve with a dollop of low-fat yogurt or crème fraîche if dairy is not a problem for you.