Butternut Squash Soup
Serves 4.
Ingredients
1 butternut squash (2 to 2 ½ lbs.)
2 onions
2 garlic cloves
1 level tbsp. low-fat spread
1 ½ pints chicken stock or vegetable stock
Fry Light (or other low-calorie cooking spray)
a dash of dried parsley to garnish
Method
1. Chop up the butternut squash into chunks (about 1 inch thick) and cut the skin off it. Peel and dice the onions and peel and crush the garlic cloves.
2. Add the onions and garlic into a pan sprayed with Fry Light and sauté for 5 minutes until soft.
3. Add the stock, butternut squash and low-fat spread to the pan and bring to a boil. Then turn the heat down and simmer for 25 minutes. Then remove from the heat.
4 Using a hand blender, blend the mixture until smooth.
5. Sprinkle with dried parsley to garnish.
2 syns total
1/2 syn per serving on all plans
