Spicy squash soup
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, roughly chopped
Chilli, green or red
2 individual, red, deseeded and finely chopped - (or you could use a large pinch of dried red chilli flakes)
Garlic
2 clove(s), crushed
Butternut Squash
½ whole, medium, peeled, deseeded and cubed (about 300g)
Carrots, raw
2 medium, peeled and chopped
Vegetable stock cube
2 cube(s), 1.2 litres
Coriander, fresh
1 tablespoon(s)
Tortilla chips
25 g, spicy, crushed, to serve
Chilli Powder
¼ teaspoon(s), level, to garnish
Instructions
1
Mist a large lidded pan with the spray. Sauté the onion for 4-5 minutes until starting to soften. Add the chillies, garlic, squash and carrots, then sauté for a further 4-5 minutes.
2
Pour in the stock, season with salt and freshly ground black pepper, then bring to the boil. Reduce the heat, then cover and simmer for 20-25 minutes until the vegetables are tender.
3
Remove from the heat and let cool slightly before blending to a chunky consistency in a blender, or using a hand-held stick blender.
4
Season to taste, then serve the soup garnished with the coriander, crushed tortillas, chilli powder if using, and freshly ground black pepper.
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