Low-calorie soup recipe for 4 people, takes only 30 mins; recipe has onion, sherry, butternut squash, vegetable stock, crouton and olive oil.
Sherried squash soup
Course: Low calorie soup
Servings
4
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Onion: 1 large onion, halved
- Vegetable Stock: 600ml hot vegetable stock (we like Marigold)
- Butternut Squash: 1kg butternut squash peeled, deseeded and chopped
- Sherry: 4 tbsp dry (fino) sherry
- Crouton: seed bread croutons and flat leaf parsley
Directions
- Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
- Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croutons (see above right) and a parsley sprig.
