As the weather isn't exactly summer I thought I would work out a recipe for something warming.
It serves 4 and works out about 90 cals a portion. Sorry not to be more exact but I'm one of those cooks who "throws everything in" rather than weighing always.
600 gms butternut squash - this was half a large one. Diced
100 gms red onion, chopped up
100 gms red bell pepper, chopped
2 cloves garlic, chopped finely
2 sage leaves.
Seasoning
2 tbsp olive oil
Water, app. 1.5 pts.
Saute the onions in the oil. When they have softened a bit, add the garlic and pepper and cook for a few more minutes before adding the squash and sage. Add 1 - 1.5 pints of water, according to whether you like a thicker soup or not - you can always add more at the end. Simmer for half an hour. Liquidise.
There are a few optional extras. I love hot food so added some chili flakes at the end, also topped with a dollop of low fat soft cheese (29 cals for 30gm portion).
It serves 4 and works out about 90 cals a portion. Sorry not to be more exact but I'm one of those cooks who "throws everything in" rather than weighing always.
600 gms butternut squash - this was half a large one. Diced
100 gms red onion, chopped up
100 gms red bell pepper, chopped
2 cloves garlic, chopped finely
2 sage leaves.
Seasoning
2 tbsp olive oil
Water, app. 1.5 pts.
Saute the onions in the oil. When they have softened a bit, add the garlic and pepper and cook for a few more minutes before adding the squash and sage. Add 1 - 1.5 pints of water, according to whether you like a thicker soup or not - you can always add more at the end. Simmer for half an hour. Liquidise.
There are a few optional extras. I love hot food so added some chili flakes at the end, also topped with a dollop of low fat soft cheese (29 cals for 30gm portion).
