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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ large 400g peeled butternut squash (130kCal)
  • 350 g celeriac peeled (65 kCal)
  • 150 g onion peeled (50kCal)
  • 2 garlic cloves 9 kCal
  • 1 Tbsp thyme leaves 1kCal
  • Salt & pepper 2 kCal
  • 10 squirts of olive oil spray 10kCal
  • 500 ml Water
  • 1 vegetable stock cube 35 kCal

Method
 

  1. Preheat the oven to 190°C.
  2. Chop the squash and celeriac into bite-sized chunks. Cut the onion into 8 wedges.
  3. 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.
  4. 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.
  5. 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.
  6. Using a stick-blender, whizz until you get a smooth soup. Season with salt&pepper to your liking.
  7. Serve with a dollop of low-fat yogurt or crème fraîche if dairy is not a problem for you.