Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories127 kcal (6%)
Total Fat5.2 g (7%)
Carbs20.5 g (8%)
Sugars6.1 g (7%)
Protein2.4 g (5%)
Sodium559.7 mg (28%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Rough chop butternut squash, red pepper, carrots, onion & garlic
Butternut squash2 
red pepper1 
onion1 
carrots2 
cloves garlic4 Step 2
Light coat in oil, salt & pepper, and roast for 25 minutes
Step 3
When the vegetables are nearly done, in a large pot heat oil and fry celery, ginger, herbs & tomato paste
Step 4
Chop roasted vegetables into smaller chunks and add to the pot, fry for a few minutes
Step 5
Add 1L vegetable stock, mix and bring to a boil
Step 6
Turn down to summer and let sit for 20+ minutes
Step 7
Blend with a hand blender - add more stock if you want a thinner soup. Season with salt and pepper as desired
Notes
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Makes leftovers
