Autumn Soup

All the colours of autumn fall....this warming vegetable soup is inexpensive, nutritious and delicious!

Make a nice big batch so you can freeze some portions in freezer bags.

Great to make after halloween when pumpkins are on discount prices. Although I prefer to make mine with butternut squash. Any mix of root veggies will do.

328 calories /41g Carbs /7.8g Fat /22.3g Protein

Butternut Squash & Root Vegetable Soup

Ingredients

• 100g chopped butternut squash - include skin

• 2 parsnips

• 2 medium carrots

• 2 cups vegetable stock

• 1 inch root ginger grated

• Fresh rosemary

  
  

Method

• Chop root veggies as shown in the photo and bake at 180 for 40 mins or until tender

• Place cooked veggies into blender with stock

• Blend until smooth with grated ginger

• Add more stock until you have your preferred thickness

• Season with salt & pepper - I like to add a little cayenne pepper