Easy roasted butternut squash soup (Slimming World friendly)
This is a super easy soup to make you don't even need to peel the butternut squash : ) By roasting the squash first you get a delicious almost smoky flavour to the soup.
I make this often and it's a great syn free lunch or even just for a snack when you get in from work while making dinner it saves you from being tempted to have anything naughty in that time between getting in and having dinner.
It also freezes beautifully I use the 'pour and store' bags to freeze it (get them in home bargains ) so it doesn't take up much space in the freezer.
Easy roasted butternut squash soup
1 medium/large butternut squash
2 pints hot vegetable stock (from a cube is fine)
1 large onion (chopped)
1 clove garlic (crushed)
1 tsp dried sage
low calorie spray oil
salt and pepper
Cut the top off the squash and then cut it in half lengthways, Scoop out the seeds and discard them then place the two halves cut side down on a roasting sheet you have sprayed lightly with spray oil and lightly spray the tops with oil too then place in a hot oven at gas 6 /200/ 400 for 30-40 minutes until brown and soft.
Spray a large saucepan with the spray oil and add the onion,garlic and sage and sprinkle with a 1/2 tsp salt and cook over a medium heat until the onions are soft but not browned. Add the roasted squash broken into pieces (you don't have to be neat) to the pan and add the vegetable stock.
Bring to the boil then reduce the heat and simmer for 30 minutes, Blend till the soup is smooth and taste for seasoning you probably don't need any salt but I like to add lots of freshly ground black pepper.
Serve 4 and is syn free
I make this often and it's a great syn free lunch or even just for a snack when you get in from work while making dinner it saves you from being tempted to have anything naughty in that time between getting in and having dinner.
It also freezes beautifully I use the 'pour and store' bags to freeze it (get them in home bargains ) so it doesn't take up much space in the freezer.
Easy roasted butternut squash soup
1 medium/large butternut squash
2 pints hot vegetable stock (from a cube is fine)
1 large onion (chopped)
1 clove garlic (crushed)
1 tsp dried sage
low calorie spray oil
salt and pepper
Cut the top off the squash and then cut it in half lengthways, Scoop out the seeds and discard them then place the two halves cut side down on a roasting sheet you have sprayed lightly with spray oil and lightly spray the tops with oil too then place in a hot oven at gas 6 /200/ 400 for 30-40 minutes until brown and soft.
Spray a large saucepan with the spray oil and add the onion,garlic and sage and sprinkle with a 1/2 tsp salt and cook over a medium heat until the onions are soft but not browned. Add the roasted squash broken into pieces (you don't have to be neat) to the pan and add the vegetable stock.
Bring to the boil then reduce the heat and simmer for 30 minutes, Blend till the soup is smooth and taste for seasoning you probably don't need any salt but I like to add lots of freshly ground black pepper.
Serve 4 and is syn free
