Spicy Butternut and Carrot Soup

Spicy Butternut and Carrot Soup

From the kitchen of YKNIGHT

servings | 4
estimated Points per serving | 0

1 butternut squash (big)
2 large carrots
1 inch cubed fresh ginger
1 fresh red chilli
vegetable stock cube
seasoning

Make up 2 pints of vegetable stock. Peel and cube butternut squash, and chop carrots. Finely chop ginger and chilli. Add everything to the stock, bring to the boil and cook until the vegetables are tender. Allow to cool a little, then blend until silky smooth. Add seasoning and enjoy.

A superb soup for winter nights, esp. if you are not feeling well- v. good for colds. The butternut gives it a very thick texture, whilst the carrots and ginger make it warm and sweet. My non-WW boyfriend couldn't get enough of it.

p.s. recommend Marigold bouillon powder as stock- lovely taste.