Butternut squash soup and cheesy tabasco toast
This is a delicious soup and really tops it off having some cheesy toast to go with it!
15 mins
30 mins
569 kcal
15 mins
30 mins
569 kcal
SERVES
2 (with leftover soup)
DIFFICULTY
EASY
SERVES
2 (with leftover soup)
Difficulty
EASY
I love butternut squash soup as its so easy to make and always tastes delicious. As butternut squash keep so well, it’s also one of those things really quick and easy to whip up when you haven’t planned your meals- I always have one in reserve for a last minute lunch or dinner!
The soup’s lovely on it’s own, but the cheesy tabasco toast goes so well with it that I often use my Healthy extra A & B for the day with it!
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Butternut squash soup and cheesy tabasco toast
Servings: 2
This is a delicious soup and really tops it off having some cheesy toast to go with it!Syn-freeHealthy extra: A&B (for the cheesy tabasco toast)
Print Recipe
Ingredients
- Frylight
- 1 onion diced
- 1 medium butternut squash peeled, deseeded and cut into chunks.
- 1 small potato peeled and quartered
- 1 sweet potato peeled and chopped
- 1 carrot peeled and chopped
- 3 tbsp passata
- 2 garlic cloves peeled and chopped
- Freshly ground salt and pepper
- 900 ml vegetable stock
- A few thyme sprigs to serve
- For the cheesy toast
- 4 slices of wholemeal bread from a 400g loaf
- 80 g reduced fat cheddar
- Tabasco sauce
Instructions
- Spray a large pan with frylight and place over a low heat, add the onion and cook for 1-2 minutes.
- Add the butternut squash, potato, sweet potato and carrot and cook for 2 minutes over a medium heat. Add the garlic and season. Pour in the stock and simmer for 25 minutes.
- Towards end of soup cooking make cheese on toast, sprinkled with Tabasco sauce
- Using a hand-blender or food processor, blend soup until smooth and serve sprinkled with thyme sprigs with the cheesy toast on the side.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
