Ingredients

  • 1 1/2 pounds butternut squash (peeled, seeded, chopped)
  • 3 potatoes (peeled, chopped)
  • 4 carrots (chopped)
  • 2 onions (peeled, quartered)
  • 1 turnip (peeled, chopped)
  • 6 cloves garlic (skin-on)
  • 2 tablespoons olive oil
  • 1 red bell pepper (seeded, quartered)
  • 6 cups vegetable stock
  • croutons (to serve)
  • chive (fresh, snippets, to serve)

Directions

  1. Preheat oven to 350°F.
  2. Toss squash, potatoes, carrots, onions, turnip and garlic with oil. Arrange on a large baking tray, season and roast for 45 mins. Add pepper and roast for another 15-20 mins, until vegetables are tender.
  3. Transfer vegetables to a large saucepan along with stock. Squeeze garlic from skins and add to pan, discarding skin. Bring to a boil, reduce heat and simmer for 10 mins. Purée until smooth. Season.
  4. Serve hot with croutons and chives.
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NutritionView more

250Calories
Sodium43%DV1040mg
Fat8%DV5g
Protein12%DV6g
Carbs16%DV49g
Fiber32%DV8g

PER SERVING *

Calories250Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium1040mg43%
Potassium1130mg32%
Protein6g12%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber8g32%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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