Calories: 169 Preparation: 10 mins Cooking: 20 mins Serves: 4
1 tbsp olive oil
1 onion chopped
900g butternut squash, wash, deseeded and cut into chunks
½ tsp dried chilli flakes
600ml vegetable stock
1 (100g) pack watercress, roughly chopped
3 tbsp creme fraiche
Heat the oil in a large pan, add the onion and sauté for 2 mins. Add the squash, stir well then cover with a lid. Cook for 2 mins.
Stir in the chilli and stock, then bring to the boil. Cover and simmer for 15mins or until the butternut squash is tender.
Transfer to a blender and whizz until smooth. Return the soup to the saucepan and add the watercress and creme fraiche. Season to taste. Gently reheat before serving with crusty bread.
Fat: 21g Saturated Fat: 4g Carbohydrate: 3.3g Protein: 8g Fibre: 4.9g Salt: 0.25g