Recipe: Spiced Roasted Butternut Squash & Carrot Soup - 0 Pro Points

Ingredients:

1 Butternut Squash
2 Carrots
1 onion (finely chopped)
2 cloves garlic
Chilli flakes
Cumin
Salt & pepper


Method:

• Peel and chop the butternut squash into thumb size pieces
• Peel and chop the carrots into chunks
• Place on baking tray and spray with 2 sprays of low calorie spray
• Sprinkle with a teaspoon chilli flakes, half a teaspoon of cumin and toss
• Roast in the oven for approx 40 mins on 150c
• Chop the garlic and place the onion in a pot and fry in 2 sprays of low cal oil.
• When the squash and carrots are roasted and soft let them cool a bit then place them in a blender or food processor and blitz to a pulp.
• Top them out into the pot with the garlic and onions and fry off for 5 mins
• Gradually top up with water until the consistancy of choice

Total pro points - 0