Roast butternut squash, kale and orzo soup

Roast butternut squash, kale and orzo soup

A quick and easy vegetarian butternut squash soup using kale and orzo pasta.

Roast butternut squash, kale and orzo soup

  • Serves icon Serves 6
  • Time icon Hands-on time 30 minutes, oven time 30 minutes

A quick and easy vegetarian butternut squash soup using kale and orzo pasta.

Nutrition: per serving

Calories
339kcals
Fat
5.9g (1.6g saturated)
Protein
14.2g
Carbohydrates
56.7g (10.3g sugars)
Fibre
7.5g
Salt
0.7g

Ingredients

  • 1kg squash
  • 2 fresh rosemary sprigs
  • 1 red chilli, finely chopped
  • Glug olive oil, plus extra for frying
  • 200g orzo pasta
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1.5 litres fresh vegetable stock
  • 200g curly kale, roughly chopped
  • Juice of 1 lemon
  • Parmesan, grated, to serve
  • Crusty bread to serve
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Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Peel, deseed and cut the squash into bite-size pieces. Put in a roasting tin with the rosemary sprigs and chilli, then toss with a glug of olive oil. Season well and roast for 30 minutes until tender and golden.
  2. Meanwhile, bring a large pan of salted water to the boil and add the orzo pasta. Simmer for 6-7 minutes until tender, then drain and refresh under cold running water.
  3. In a large saucepan, fry the onion in a little olive oil for 10 minutes until soft. Add the garlic and fry for a further 30 seconds. Pour in the stock, cover and bring to the boil. Add the kale, season well, then simmer for 5 minutes. Add the orzo, roasted squash and lemon juice.
  4. Serve sprinkled with grated parmesan, with a hunk of fresh crusty bread.

Nutrition

Nutrition: per serving
Calories
339kcals
Fat
5.9g (1.6g saturated)
Protein
14.2g
Carbohydrates
56.7g (10.3g sugars)
Fibre
7.5g
Salt
0.7g

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