Slimming World extra easy syns: 2.0 per portion
Serves: 6
Preparation time: 15 minutes
Cooking time: 60 minutes
Tasty warming butternut squash and red pepper soup. This will keep you warm on those long cold winter days. Alternatively cook it down a little and use as a light pasta sauce.
- 4 tsp - Marigold Bouillion Powder
- 1 - Butternut Squash
- 2 - Red Pepper, deseeded and chopped
- 1 - Bulb of Garlic
- 1 - Can of chopped Tomatoes
- Fry Light
- Salt & Pepper
- 1 - Onion, finely chopped
- 1 tsp - Red Chilli Powder
- 1 tsp - Dried Sage
- 2 tbsp - Creme Fraiche
- Cut the squash and red peppers in to chunks, separate the gloves of garlic and peel, add into the tin and roast all the veg until a sharp knife slides through the squash, approx 45 mins. Leave to cool.
- Saute the onion until soft, add coriander, sage and chilli, add roast peppers, garlic, tin of tomatoes and scooped out squash.
- Add hot water to JUST cover and the bouillion powder and stir.
- Simmer for 15 minutes, add more stock if necessary.
- Leave to cool and puree.
- Gently reheat the soup and a garnish of creme fraiche
Sunday the 16th of October, 2011 2:32 PM
