Recipe
Butternut Squash Soup
Serves 4
Approximate nutrient content per serving (293g)
| Energy | 213kcal |
|---|---|
| Protein: | 7.96g |
| Carbohydrate: | 22.3g |
| Fat: | 8.66g |
| Fibre: | 5.16g |
Ingredients:
- 2½ packs of Glucerna® SR vanilla (575ml)
- 1 tablespoon of margarine
- 1 large onion, chopped
- 1 stalk of celery, chopped
- 2 teaspoons of chicken stock
- ½ teaspoon of ground ginger
- Pinch of black pepper
- Butternut squash, cooked (300g)
Method:
- In a large saucepan, melt the margarine over medium heat
- Add the onion, celery, chicken stock, ginger and pepper to the saucepan
- Sauté until the onion and celery are tender, but not brown
- In a food processor, blend together Glucerna® SR, butternut squash and the onion mixture until a smooth consistency is reached
- Return the butternut squash mixture to the saucepan and heat gently (do not boil) until the mixture is heated thoroughly
- Serve immediately
Serving suggestions:
- Garnish with crème fraiche, parsley and croutons