Saturday, November 17, 2007

Lunch Saturday 17 November - Butternut Squash Soup

Butternut Squash Soup
1 onion, chopped (about 150g)
3 ribs celery, chopped (about 120g)
700g butternut squash, peeled, deseeded and cut into chunks
500ml vegetable stock
1 tablespoon sweet chilli sauce

Well, I had the leftover butternut squash from yesterday, so I decided to make a simple soup.

Bung to onion, celery & squash in a pot & cover with the stock. Cook until tender, then whizz up in a blender and add the chilli sauce.

Season to taste and consume!

Makes one enormous serving

Nutrition Data per serving
Calories (kcal) 386.0
Carbohydrate (g) 74.6
Protein (g) 10.8
Fat (g) 4.9
Fibre (g) 15.5

Had this with a salad of cucumber in fat-free yoghurt with chopped mint, coriander & parsley.

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