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Ingredients
US|METRIC
- 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
- Preheat oven to 350°F.
- 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.
- 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.
- Serve hot with croutons and chives.
NutritionView More
250Calories
Sodium43% DV1040mg
Fat8% DV5g
Protein12% DV6g
Carbs16% DV49g
Fiber32% DV8g
| 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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