with melted blue cheese and flatbread
Butternut squash is a veg that's perfect for making hearty recipes such as soups and stews. It also happens to be a great source of antioxidants and vitamin C, giving this dish immune-boosting and health-helping properties.
Allergens
Utensils
Tags
Diced Butternut Squash
1 unit(s)
Flatbread
2 unit(s)
Blue Cheese
55 grams
Paprika
2 sachet(s)
Onion
1 unit(s)
Garlic
2 unit(s)
Hello Muscat
1 sachet(s)
Creme Fraiche
65 grams
Balsamic Glaze
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the onion and garlic until softened, 4-5 mins.
- Add the butternut squash and fry for 5-7 mins.
- Add the paprika and muscat along with 500ml water (double for 4p). Bring to the boil then simmer until veg is tender, 10-12 mins.
- Add the creme fraiche and blend until smooth. Allow to warm through, then season to taste with salt and pepper.
- When the soup has 5 mins of cooking time left, pop the flatbreads onto a lined baking tray.
- Crumble the blue cheese evenly over the flatbreads and warm in your oven until the cheese has melted, 4-5 mins.
- Allow the flatbreads to rest outside the oven for 1-2 mins then cut into even slices.
TIP: If you're not a fan of blue cheese feel free to give it a miss!
- Divide the velvety butternut squash soup between bowls.
- Serve the flatbread slices alongside.
- Finish with a drizzle of balsamic glaze.
553
kcal
Energy (kcal)
2314
kJ
Energy (kJ)
23.2
g
Fat
14.5
g
of which saturates
67.7
g
Carbohydrate
16.7
g
of which sugars
0
g
Dietary Fiber
18.3
g
Protein
0
mg
Cholesterol
3.14
g
Salt
