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Butternut Squash Soup

This is the most amazing soup ever and zero points on weightwatchers and no syns on slimming world to boot :)

 

SERVES 6–8

1 large or 2 small Butternut Squashes

1 onion - I use red, but thats up to you

1 chicken stock cube & 750ml of water or 750ml of Chicken Stock

2 cloves of garlic with their skin on

1/2 red chilli (optional)

 

Recipe

Warm the oven to 200 degrees

 

Split the Sqashes in half length ways and scoop out the seeds

 

Place the halves on a baking sheet and put the cloves of garlic in the scooped out holes

 

Chop the onion in half and place the halves on top of the garlic in the scooped out holes of the squash

 

Season the squash witha sprinkle of salt and pepper

 

Bake the squash in the oven for approx 45 mins until they are soft and squashey

 

Remove the squash from the oven, cut away the hard top and bottom bits where it used to grow on the plant. DO NOT cut away any burnt / well done bits, they add to the flavour.

 

Peel the garlic, its hould just squish out of the skin

 

Dice up the hot squash and place in a large pan with the stock / stock cube, chilli, garlic and the onion and bring to the boil.

 

Simmer for 5 mins and then either with a hand blender or in a food processor blend the soup to a silky consitancy. If you find it will not go to a silky consistancy and is too thick, then add some hot water and blend again. Add water and blend until you are happy with the consistancy.

 

Enjoy :)