Butternut Squash, Orange & Roasted Garlic Soup

Butternut squash soup for repair and renewal, inside and out

Butternut squash is very low in calories (just 45 in 100g), but packed with vitamins, including more vitamin A than any pumpkin. Vitamin A is necessary for maintaining healthy skin and eyes and is thought to protect against other diseases such as cancer.

A great 'diet food' butternut squash helps lower and regulate cholesterol and is rich in folates and complex B vitamins, whilst also offering iron, calcium, zinc, copper and potassium.

It is also a fantastic source of fibre and amino acids, including tryptophan, which is good for the brain.

Garlic not only adds deep flavour to any soup, it also comes packed with nutrition, including high levels of Manganese and vitamins B6 and C. Known for having medicinal properties, garlic is excellent for the immune system, and particularly helpful in battling the common cold. It is also low in calories, with just 42 calories per ounce or 28 grams.

Orange juice is not only one of the best sources of vitamin C (more than 200% of the daily requirement in one serving), it also contains a number of folates, vitamins and minerals.

Anti-inflammatory and bursting with anti-oxidants, orange juice helps your body to break down free radicals, produce collagen for repairal and elasticity of skin and organs, and improves circulation and the creation of red blood cells.

This tasty soup also contains onions which are good for the blood, among many benefits, and vegetable stock for an extra dose of nutrients.

Rich and creamy, yet very low in calories, this is a fantastic soup to add to a balanced diet.

Ingredients

1 kg butternut squash, peeled and cut into small chunks

1⁄2 Garlic bulb (i.e. about 5 cloves, unpeeled)

1 tbsp oil

1 tbsp of margarine

1 onion, peeled

800ml vegetable stock

150ml orange juice

Method

Place squash chunks on baking tray with a little sunflower oil and bake in the oven for 20 mins (200C).

After 5 minutes add the garlic cloves (unpeeled) and cook for the remaining 15 minutes along with the squash (check regularly to make sure they don’t burn).

Melt the margarine and sauté onions until transparent.

Add the stock and 100ml of orange juice (from carton) plus the squash chunks and garlic (squeezed out of the skins) and cook gently for 10-15 mins.

Add the remaining 50ml of orange juice, allow to cool and then blend until smooth.

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