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