Roast butternut squash, kale and orzo soup

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
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

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.

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