Nutrition balance score
Great
Glycemic Index
62
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories121.8 kcal (6%)
Total Fat2.3 g (3%)
Carbs25.5 g (10%)
Sugars6.9 g (8%)
Protein2.9 g (6%)
Sodium764.5 mg (38%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Peel and finely chop onions, garlic, carrots, trimmed celery and rosemary.
Step 2
Heat a couple of glugs of olive oil. Add the sage. Stir. Add the onion, garlic, carrots, celery, rosemary and a good pinch of salt and pepper. Cook gently for 10 minutes or until sweet and soft.
Step 3
Peel and chop the butternut. Add butternut and stock to the pot. Bring to the boil, reduce heat and simmer covered for 30-45 minutes.
Step 4
When vegetables are tender, blitz with a stick blender to desired consistency. Add extra salt and pepper to taste if needed.
Step 5
Freezes well.
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