By HighSatiety diet: Meals that keep you fuller for longer.
Roasted Squash and Leek Soup (Vegetarian)
1 step
Prep:10minCook:1h
A 315 g serving of this nutritious and filling soup has fewer calories than a regular packet of crisps and counts as 3 of your 5 daily fruit and vegetable portions! It’s a great option as a highly filling lunch or as an entrée to a main meal. Vegans can replace the Greek yoghurt with their preferred non-dairy yoghurt substitute.
Updated at: Fri, 25 Oct 2024 12:37:18 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories138.7 kcal (7%)
Total Fat4.6 g (7%)
Carbs23.8 g (9%)
Sugars5.8 g (6%)
Protein3.4 g (7%)
Sodium681.5 mg (34%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Peel the butternut squash, cut it open and deseed before cutting it into slices. Wash the leek and cut it into two, lengthwise. Place the slices of leek and squash on foil on a baking tray sprayed with light oil. Put this tray in a preheated oven at 180°C for around 40 minutes, flipping the vegetables over after 20 minutes. Heat the butter in a large saucepan and add the chopped garlic. Fry off for a few minutes, then add the roasted squash, leeks and vegetable stock. Season with a sprinkle of salt and black pepper and simmer for around 20 minutes until the squash has softened. Use a blender or hand blender to create the soup, depending on your preferred consistency, then swirl in some Greek yoghurt and serve. Suggested servings: Three.
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