Slimming World - Easy Butternut squash & Carrot soup recipe

November 10, 2015

This quick and easy recipe is perfect for this time of year. It's full of flavour, it's very filling and so easy to rustle together.

1 Butternut Squash
4 carrots
1 large onion
Chicken stock (1 pint)
Chilli flakes
Salt and Pepper
Fry light (or oil)

You will need: Deep casserole dish or pan and a hand blender 

Roughly peel and chop up your Butternut, carrots, onion and garlic into small chunks. Spray fry light (This is the slimming world option but you can use ordinary oil) into a deep pan or casserole dish and place over heat - add your butternut, carrots, onion and garlic. Fry off for around 5-7 minutes, until onions start to sweat. 

Add a good handful of dried oregano (about tablespoon) and 1 pint of chicken stock. I use the Knorr chicken stock pot. I also put 1/2 teaspoon of dried chilli flakes in for a little kick (optional). Season well with Salt and Pepper.

Bring to a boil and give a good stir. Place lid over your pan and turn down the heat and let it simmer for around 25-30 min or until the veg is soft.

Once your vegetables are nice and soft turn off the heat and let it sit for around 5 minutes. Now the fun part. Get your hand blender and blend all the chunks until it's smooth. I like thick soup but if you prefer it more liquidated then add some hot water from the kettle. If you prefer it with lumps then don't go too crazy with your blender.

I always make this in a big batch because it keeps for days, all you need to do is reheat. 

The best thing about this is that it is COMPLETELY SYN FREE ON SLIMMING WORLD! and full of speed food! Yay

Sharlene x

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