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
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.
No comments:
Post a Comment