Butternut Squash and Carrot Soup

165 Calories

per portion - serves 4

This is a very simple recipe: the fresh vegetable flavours aren’t overwhelmed by seasonings, and the cream just makes it all a little smoother.

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Ingredients

  • 1 butternut squash
  • 3 large carrots
  • 1 large onion
  • 2tbsp olive oil
  • 2-3 sprigs of fresh rosemary
  • black pepper to taste
  • 1 stock cube
  • 300ml boiling water
  • 4tbsp fresh cream