Spicy squash soup
Calorie controlled cooking spray
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)
2 clove(s), crushed
½ whole, medium, peeled, deseeded and cubed (about 300g)
2 medium, peeled and chopped
Vegetable stock cube(s)
2 cube(s), 1.2 litres
25 g, spicy, crushed, to serve
¼ teaspoons, level, to garnish
- 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.
- 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.
- Remove from the heat and let cool slightly before blending to a chunky consistency in a blender, or using a hand-held stick blender.
- Season to taste, then serve the soup garnished with the coriander, crushed tortillas, chilli powder if using, and freshly ground black pepper.