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I love a good soup. I usually make mine the traditional way – sweat the veggies in a little butter, then add stock. However today I had a little more time so decided to roast my veggies instead. It was delicious. I used chicken stock cubes, but I would recommend making your own stock if you have the time or inclination, and don’t mind handling your bones after a roast. Here is my simple and easy recipe for a delicious roasted butternut squash soup…
This batch makes 4 adult portions, with each portion containing only 78kcal (or 128kcal with the addition of the cream) and 4g protein.