Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories136.6 kcal (7%)
Total Fat2.1 g (3%)
Carbs29.4 g (11%)
Sugars11.8 g (13%)
Protein4.3 g (9%)
Sodium1091.4 mg (55%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1butternut squash
small, halved, deseeded and each half cut into four pieces
1red pepper
halved, deseeded and each half cut into four pieces
1yellow pepper
halved, deseeded and each half cut into four pieces
1red onion
large, peeled and cut into thick wedges
2beefsteak tomatoes
large, halved
3fresh rosemary sprigs
2garlic cloves
peeled and thinly sliced
1juice of lemon
salt
freshly ground black pepper
low calorie cooking spray
1.2 litresvegetable stock
fresh thyme sprigs
to gamish
Instructions
Step 1
Preheat the oven to 200°C/Fan 180°C/Gas
Step 2
Arrange all the vegetables and rosemary sprigs on a large non-stick baking sheet or in a shallow roasting tin.
Step 3
Sprinkle over the garlic and lemon juice.
Step 4
Season to taste, spray with low calorie cooking spray and bake in the oven for 30 minutes or until tender.
Step 5
Discard the rosemary.
Step 6
Scoop out the flesh from the squash and place in a food processor or blender.
Step 7
Reserving a piece of each pepper and red onion to garnish, add all the other vegetables and 450ml of the stock, and process for a few seconds until smooth.
Step 8
Transfer to a large saucepan and stir in the remaining stock.
Step 9
Heat through for 4-5 minutes until piping hot and season to taste.
Step 10
Slice the reserved pepper and onion pieces and place on top of the soup along with some thyme sprigs before serving
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