Butternut Squash Soup Recipe
By the wlr team
This butternut squash soup is sure to warm you up on a cold autumnal evening, and at less than 105 calories per serving why not!
- Recipe makes: 4 servings
- Prep time:
- Cook time: 45 mins
- Calories: 104
- 500g butternut squash
- 1 garlic clove
- 227g mushrooms
- 1 medium onion
- 1 small red chilli pepper
- 1 tbsp olive oil
- 600ml water
- 25g reduced salt soya sauce
- Peel and chop the squash, garlic, mushrooms and onions. De-seed the peppers.
- Sweat in the oil for a couple of mins, stirring to stop them sticking.
- Add some of the water, soya sauce, chopped (deseeded) peppers and mushrooms.
- Simmer until veggies are soft.
- Liquidise with as much water as it takes to get the consistency you want.
If you can afford more cals/fat and want a creamier finish then use some milk or cream. Rice milk gives quite a creamy finish too.
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
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