Butternut Squash And Spinach Soup

FLORA
11Ingredients
50Minutes
140Calories

Ingredients

US|METRIC
  • 1 1/2 tablespoons Flora Cuisine (or 20g Flora Buttery)
  • 1 leek (pale green and white only, sliced)
  • 2 garlic cloves (finely chopped)
  • 1/4 teaspoon flakes (hot chilli)
  • 1 teaspoon ground cumin
  • 500 milliliters butternut squash (peeled, seeded and diced)
  • 1 carrot (small, peeled and diced)
  • 1 chicken stock (litre)
  • 100 grams baby spinach leaves (coarsely chopped)
  • 15 grams chopped fresh thyme (optional)
  • hot pepper sauce (to taste, optional)
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    Directions

    1. In a large saucepan, heat Flora over medium heat. Add leeks and garlic. Sauté until softened and fragrant, about 3 minutes.
    2. Stir in chilli flakes, cumin, squash and carrots, stirring for 1 minute.
    3. Add stock; bring to the boil, reduce heat and simmer covered for 25 to 30 minutes until vegetables are tender.
    4. Stir in spinach and simmer uncovered for 2 to 3 minutes. Pour soup into food processor, reserving some squash for garnish and puree until smooth.
    5. Season to taste with hot pepper sauce and garnish with remaining squash and chopped fresh thyme if desired.
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    NutritionView More

    140Calories
    Sodium20% DV480mg
    Fat4% DV2.5g
    Protein18% DV9g
    Carbs8% DV24g
    Fiber12% DV3g
    Calories140Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol5mg2%
    Sodium480mg20%
    Potassium630mg18%
    Protein9g18%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber3g12%
    Sugars8g16%
    Vitamin A220%
    Vitamin C50%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.