Butternut Squash & Red Pepper Soup

Butternut Squash & Red Pepper Soup

From the kitchen of DEBS112

No Count recipe

Serves 1
Pts: 1 per serving (original points)
Red Pepper

1 Onion
Vegetable Stock
Extra light philadelphia with Garlic and herbs
Salt & Pepper to taste.

Chop and fry the onion in frylight spray until soft. Add the butternut squash and the chopped red pepper with enough stock to cover half way up the veg. Boil and then simmer until tender. Blitz the soup add the salt and pepper and then stir in 30g of the cream cheese.

You could also use low fat natural yoghurt or plain cream cheese (extra light philly) for the same point value.