Squash & Red Pepper Soup.
Serves 4
1 butternut squash
2 red peppers
1 onion
Fry light oil spray
2pts/1.1 litres chicken stock, made with Bovril
salt & freshly ground pepper
4 tblsp very low fat natural fromage frais
finely chopped chives for garnish
1. Prepare the soup ingredients: peel, deseed and cut the butternut squash into cubes; halve and deseed the peppers, grill until tender, remove the skin and chop; roughly chop the onion.
2. Heat a large pan sprayed with fry light.Add the butternut squash, grilled peppers and onion, and fry until they begin to soften. Add the chicken stock and bring to the boil, reduce to a simmer, cover and cook until the vegetables are soft and pulpy.
3. Transfer to a food processor, season well and blend until smooth. Serve swirled with a spoonful of fromage frais and garnished with freshly chopped chives.
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