Roasted Spiced Butternut Soup

Method

1. Preheat oven to 230°C
2. Toss the butternut and carrot together with all but 5ml of the olive oil. Sprinkle with the Huletts Equisweet and cinnamon and divide and spread onto 2 baking trays.
3. Roast until the butternut and carrots have browned (about 40 minutes) (Turn two or three times during cooking.) Set aside.
4. Place the 5ml butter and remaining 5ml of the olive oil, onion and garlic into a large saucepan over medium heat and sauté until soft and lightly brown.
5. Add the roasted butternut and carrot to the saucepan and add the prepared stock, thyme sprigs, and bay leaf. Bring to a boil, lower heat and simmer until vegetables are soft, about 10 minutes. Remove the thyme sprigs and bay leaf.
6. Blend soup with a blender until completely smooth. Season with black pepper.
7. Return soup to saucepan and keep warm.
8. Mix the low fat yoghurt, cinnamon, nutmeg, garlic powder and salt. Set aside.
9. Serve soup with a dollop of the spiced yoghurt, chopped chives and a slice of low GI bread, if desired.

Additional information:

1. Tip: Freezes well for up to 3 months.
2. One serving is equivalent to 3 portions vegetables and 1 portion low fat protein.
3. GI (calculated) = 44 (low GI). GL per serving = 17.

Nutritional information:

1. Nutritional info (per serving): Energy - 1046kJ; Protein – 6.8g; Carbs – 38.0g; Fat – 5.5g; Fibre 5.5g