Chipotle butternut squash soup
0
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Few dishes lend themselves better to batch cooking than soup – make a nourishing pot, then stash individual portions in the freezer ready to defrost for lunch or dinner.
Ingredients
Butternut Squash
1500 g, cubed
Calorie controlled cooking spray
4 spray(s)
Onion
2 medium, sliced
Oregano, Dried
2 teaspoon(s), level
Garlic
2 clove(s), sliced
Chipotle paste
1 tablespoon(s), level
Orange
1 zest(s) of 1
Chicken stock cube(s)
2 cube(s), 1.25litres
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cubed butternut squash in 2 roasting tins and mist with cooking spray. Season then roast for 35-40 minutes.
2
Meanwhile, mist a large nonstick pan with cooking spray and fry the onions for 8-10 minutes, until soft. Add the dried oregano, garlic, chipotle paste and the grated zest of 1 orange, then cook for 2 minutes.
3
Add the roasted squash to the pot and pour over 1.25 litres hot chicken stock. Use a stick blender to purée, then season.
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