Spiced squash and watercress soup

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

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