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Add a photoServings: 4
Ingredients
- 1 med butternut squash
- 2 Tbsp. extra virgin olive oil
- 1 x onion peeled and minced
- 2 clv garlic peeled and minced
- 2 x level tsp grnd coriander
- 750 ml warm chicken stock
- 3 x tbspfresh coriander
Directions
- Halve the squash along its length and remove the seeds.
- Place the halves side by side in a small roasting tin and rub 1 tbsp oil over the surface of each half.
- Roast at 200C/400F/Gas Mark 6 for 45 min till tender.
- Remove and cold in the tin.
- Heat 1 tbsp oil in a saucepan and gently fry the onion and garlic for about 10 min then add in the grnd coriander.
- Cook stirring well for about 2 min.
- Meanwhile scoop out the flesh from the squash halves into the saucepan.
- Add in the warm stock stir and bring to the boil.
- Cook for 10 min then tip into a liquidiser with the fresh coriander.
- Blend season to taste and serve piping warm.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 63 | 72% |
| Total Fat 7.13g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 298mg | 12% |
| Potassium 203mg | 6% |
| Total Carbs 3.99g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.06g | 1% |
| Protein 2.34g | 4% |
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