How To Make Weight Watchers Butternut Squash Soup

How To Make Weight Watchers Butternut Squash Soup

Good Housekeeping UK

Cal/Serv: 133

Makes: 6 servings

Prep Time: 0 hours 20 mins

Cook Time: 0 hours 25 mins

Total Time: 0 hours 45 mins

1tbsp vegetable oil

1 kg

(3lb) butternut squash, peeled and cut into small cubes

1

onion, finely chopped

1 tsp.

ground cumin

1

garlic clove, crushed

1 l

(2¼ pint) vegetable stock

Harissa, to taste

3 tbsp.

double cream

Small handful fresh coriander leaves, to garnish

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1. Heat the oil in a large pan. Add squash and onion, cover and gently fry for 10min until softened and slightly coloured. Add cumin and garlic and fry for 1min, then pour in stock. Bring to the boil, then simmer for 15min until squash is tender.

2. Blend until completely smooth (do this in batches if necessary) and return to the pan to reheat. Check seasoning.

3. Serve garnished with harissa to taste, a swirl of cream and some fresh coriander.

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Freeze ahead:Prepare to end of step 2; cool completely. Transfer to a container and freeze for up to three months. To serve, defrost in fridge, then reheat gently until piping hot and complete recipe.

Per Serving:

• Calories: 133
• Total carbs: 22 g
• Sugars: 12 g
• Total fat: 5 g
• Saturated fat: 3 g

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How To Make Weight Watchers Butternut Squash Soup

Source: https://www.goodhousekeeping.com/uk/food/recipes/a535210/spicy-butternut-squash-soup/