Slimming and filling butternut and carrot soup.
Blended and divided into 6 portions only 106 calories
If you like your portions larger or are not blending and having it chunky, there is 633 calories for the whole pot so divide into your portion size.
Butternut squash 900g
Sunflower oil 1/2 tablespoon
2 Vegetable stock cubes
1 litre of hot water
Cut butternut and carrots into 1inch cubes
Chop onion small and fry in the oil until soft
Add the cubed butternut and carrots stir, add 1 litre of hot water, sprinkle the vegetable stock cubes and stir well.
Bring to the boil then turn down to simmer and cook for about 30 mins or until the vegetables are soft. Stir regu to stop bottom sticking to pan
You can serve just as it is straight from the pot as a chunky stew, or leave to cool for 5 minutes then blitz with a hand blender or blend in food processor until consistency that you like.
See photos below .
In the pot ready for cooking
Served straight from the pot, nice and chunky
After blending, with a few herbs sprinkle and a little ground black pepper