Your cart is empty
Cook
40m
Cook
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 200°C fan / 220°C conventional.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the roasted soup base
250
g
Butternut squash, peeled and cubed
200
g
Cherry tomatoes
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
430kcal
Fat
16.5g
Carbs
30.3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The single cream is optional. It makes the soup richer and silkier, but you can leave it out for a lighter soup or swap it for a splash of milk. The nutrition listed includes the cream.
Chicken: Small chicken breasts work best with the timings given. Larger or thicker breasts may need a few extra minutes, so check they’re cooked through before shredding.
If the soup is thicker than you like, just add a little more chicken stock until it reaches the consistency you want.
For an extra smooth finish, blend really well, then pass the soup through a fine sieve before adding the cream and chicken.
If reheating, you may need a splash of stock because the soup can thicken slightly once chilled.
Only visible to you
Made it?
under 60 minutes,
oven,
chicken,
chorizo,
+ 30g protein,
dinner,
under 45 minutes,
creamy,
easy recipes,
under 500 calories,
soup,
under 30 minutes,
high protein,
one pan,
meal prep,
freezer,
comfort food,
lunch
Cancel
