in Soup Recipes

Low-calorie butternut squash soup

updated

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Ingredients for 4 servings:

  • Baking spray (fat-free cooking spray)
  • 1 onion(s)
  • 1 butternut squash
  • 1 m.-sized potato(s)
  • 2 large garlic cloves
  • Salt and pepper, black
  • 900 ml vegetable broth, hot
  • 1 tsp, heaped thyme leaves, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Slimming World recipe

Finely chop the onions. Peel, deseed, and slice the squash. Peel and quarter the potatoes. Crush the garlic cloves. Spray a large pot with cooking spray and set over low heat. Add the onion and sauté for 1-2 minutes. Add the garlic, salt, and pepper. Increase the heat to medium-high. Add the squash and potatoes and sauté for 2 minutes. Pour in the vegetable stock and simmer for 25 minutes. Blend thoroughly with an immersion blender or food processor until the soup is completely smooth. Stir in the thyme leaves and serve hot. This flavorful soup also freezes and reheats well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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