Red Pepper & Butternut Squash Soup

Red Pepper & Butternut Squash Soup

No points & Core

1 Butternut Squash (small-medium)
1 Red Pepper
1 Red Onion
1 Veg Stock Cube
500ml Boiling Water (if too thick, use more water)
Paprika
Chilli Powder
Low Cal Spray Oil

Cut pepper in half and remove seeds and pith. Peel and chop the squash, remove the seeds.

Put the squash into a pre heated oven for 20 minutes, after 20 minutes, add the pepper and roast for another 15-20 mins until it begins to blacken.

Finely chop the onion and fry until soft in some low cal spray oil.

Make up stock with boiling water and add to softened onions. Take the squash out of the oven and add to pan.

Place roasted pepper in food bag until cooled (this will help to loosen skin). Peel off skin from pepper and add flesh to pan.

Heat through then whizz in blender or similar gadget.

Add chilli and paprika to taste and return to heat to warm through.