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Butternut Squash and Chilli Soup

Vegetarian

Warm up with our delicious Butternut Squash and Chilli Soup. This recipe serves 4 at 1 Bite per serving.

Preparation Time	10mins
Cooking Time	30mins
Level	Easy
Serves	4
Bites	1

Ingredients

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

Method

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.

– Unislim

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