Tootiefrootie
Wants it Gone!
[FONT="]Serves 4 (0 Points per serving)[/FONT]
[FONT="] [/FONT]
[FONT="]Ingredients[/FONT]
[FONT="]10 spray low-fat cooking spray [/FONT]
[FONT="]1 medium onion, chopped [/FONT]
[FONT="]1 medium apple, chopped [/FONT]
[FONT="]1 small carrot, chopped [/FONT]
[FONT="]2 tsp grated ginger root, fresh [/FONT]
[FONT="]450 g butternut squash, deseeded and chopped [/FONT]
[FONT="]2 portion stock cube, made up with 850ml of hot water [/FONT]
[FONT="]1/4 tsp of spice, (either allspice or nutmeg) [/FONT]
[FONT="]1 pinch salt, and freshly ground black pepper [/FONT]
[FONT="]1 tsp parsley, chopped, to garnish [/FONT]
[FONT="] [/FONT]
[FONT="]Method[/FONT]
[FONT="]1.[FONT="] [/FONT][/FONT][FONT="]Heat the cooking spray in a large saucepan and sauté the onion, apple and carrot for 3 - 4 minutes, until softened. Add the ginger and stir well.[/FONT]
[FONT="]2.[FONT="] [/FONT][/FONT][FONT="]Add the butternut squash and stock to the saucepan. Bring to the boil, then simmer gently without a lid for 20 minutes, until the vegetables are tender.[/FONT]
[FONT="]3.[FONT="] [/FONT][/FONT][FONT="]Transfer the soup to a blender or food processor and blend for 15 seconds, or until smooth. Return to the saucepan, reheat and season to taste with allspice or nutmeg, salt and pepper. Serve, sprinkled with chopped fresh herbs. [/FONT]
[FONT="] [/FONT]
[FONT="]Ingredients[/FONT]
[FONT="]10 spray low-fat cooking spray [/FONT]
[FONT="]1 medium onion, chopped [/FONT]
[FONT="]1 medium apple, chopped [/FONT]
[FONT="]1 small carrot, chopped [/FONT]
[FONT="]2 tsp grated ginger root, fresh [/FONT]
[FONT="]450 g butternut squash, deseeded and chopped [/FONT]
[FONT="]2 portion stock cube, made up with 850ml of hot water [/FONT]
[FONT="]1/4 tsp of spice, (either allspice or nutmeg) [/FONT]
[FONT="]1 pinch salt, and freshly ground black pepper [/FONT]
[FONT="]1 tsp parsley, chopped, to garnish [/FONT]
[FONT="] [/FONT]
[FONT="]Method[/FONT]
[FONT="]1.[FONT="] [/FONT][/FONT][FONT="]Heat the cooking spray in a large saucepan and sauté the onion, apple and carrot for 3 - 4 minutes, until softened. Add the ginger and stir well.[/FONT]
[FONT="]2.[FONT="] [/FONT][/FONT][FONT="]Add the butternut squash and stock to the saucepan. Bring to the boil, then simmer gently without a lid for 20 minutes, until the vegetables are tender.[/FONT]
[FONT="]3.[FONT="] [/FONT][/FONT][FONT="]Transfer the soup to a blender or food processor and blend for 15 seconds, or until smooth. Return to the saucepan, reheat and season to taste with allspice or nutmeg, salt and pepper. Serve, sprinkled with chopped fresh herbs. [/FONT]
