LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Red Pepper and Butternut Squash Soup

Servings: 4

Servings: 4
Ingredients
  • Calorie Controlled Cooking spray
  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 450g butternut squash, chopped
  • Good pinch of cumin seeds
  • 600ml vegetable stock made with 1 cube
Steps
  1. Heat a lidded nonstick pan, mist with cooking spray and add the onion.  Cook for 5 minutes until softened, then add the pepper and squash and cumin seeds.  Cover and cook, stirring occasionally for 15 minutes until the vegetables can be easily pierced with a sharp knife.
  2. Add the stock, bring to the boil and simmer for 5 minutes or until the vegetables are soft enough to blend.
  3. Using a stick blender, whizz to a smooth consistency and check the seasoning.  Add a splash more boiling water if necessary to get the desired consistency.  Serve in bowls or mugs or cool completely and freeze in portions for up to 3 months
 

Page footer