Liz’s super-soups – week two.
Serves 4 Prep: 10mins Cooking: 20mins
Per serving: 169 calories, 8.0g fat, 3.3g saturates, 21.0g carbohydrate, 4.0g protein, 4.9g fibre, 0.97g salt
Contains and over a third of the RDA for vitamin C and counts as two of your 5-A-DAY
1 tbsp olive oil
1 onion chopped
900g butternut squash, wash, deseeded and cut into chunks
1/2 tsp dried chilli flakes
600ml vegetable stock
1 (100g) pack watercress, roughly chopped
3 tbsp creme fraiche
1. 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.
2. Stir in the chilli and stock, then bring to the boil. Cover and simmer for 15mins or until the butternut squash is tender.
3. 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.