Sunday, November 13, 2011

Roasted Butternut Squash Soup - 1 ProPoint per serving (Serves 4)

1 Butternut Squash, halved and de-seeded
1 Onion roughly chopped
1 Large carrot, roughly chopped
1/2 Red Pepper, de-seeded
3 Garlic Cloves, Peeled and crushed with the back of a knife
1 Chicken Stock Cube
12 Sprays of Calorie Controlled Oil

Oven heated to 180 degrees
Large Roasting Tray

  1. Put the halved Butternut Squash and other vegetables in a roasting tin, spay with the oil, season with the salt and pepper and put in the oven for about half an hour (or until the veggies are soft)
  2. Remove from the oven and scoop the flesh out of the Butternut Squash and put into a pot with the other veggies
  3. Add 2 pints of chicken stock
  4. Blend till smooth
  5. Serve in warm bowls with a slice of Weight Watchers bread for an extra 1 ProPoint

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