Thick,
creamy and delicious butternut squash soup that’s low fat and very filling.
Serves 2
Ingredients:
I Butternut Squash
1 granny smith Apple
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small white onion
1 teaspoon olive oil
500 ml water
Method:
1. Peel the squash, cut and discard the seeds and chop into small cubes.
2. Chop the apple into small cubes
3. Peel the onion and dice it finely.
4. Put the squash and apple in a large microwavable bowl with lid and add 250 ml water.
5. Cover and cook for 10 minutes in the microwave until the squash is fully cooked.
6. Put oil in a pan and place it on medium heat.Once the oil is hot add the onion and saute until translucent and soft but still pink in colour.
7. Add the cooked squash and add another 250 ml water to the pan with the onions and bring the soup to a simmer.
8. Add the salt and black pepper and stir.
9. Transfer the soup to a blender jug and carefully blend to a smooth texture.(You may need to do this in two batches)
10. Return the blended soup to the saucepan and reheat to a slow simmer.
11.Turn off the heat and serve the soup into serving bowl.Garnish with a pinch of freshly ground black pepper.
Calories per serving
|
Carbs
|
Fat
|
Protein
|
Sodium
|
Sugar
|
132
|
29
|
3
|
1171
|
1188
|
11
|
This soup can be part of the 5- diet, its is approximately 132 calories per
serving ( 1 bowl of soup)
NB-Bagel not included in calorie count.
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Javelin Warrior Cookin with /luv
No Croutons event by Jac of Tinned Tomatoes Guest hosted by Lisa's Kitchen
