 Preparation Time |
10mins
|
 Cooking Time |
30mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
low cal spray oil
1 butternut squash, peeled and seseeded
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillis, deseeded and chopped
850ml vegetable stock
4 tbsp crème fraiche, reduced fat
Preheat the oven to 200˚C and prepare a baking tray with low cal spray oil.
Cut the butternut squash into cubes, then put them in the prepared tin. Roast for 30 minutes, turning once.
In the meantime, heat a pan with low cal spray oil, and fry the onions, garlic and the chilli. Cover and leave to cook o a low heat for 10-15 mins.
Add the butternut squash into the pan, and add the stock and crème fraiche. Then, blitz with a stick blender until smooth.
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