success stories
featured recipe
Previous Recipe
Butternut Squash Soup
  • Serves 3
  • UNITS: 2.5 per serving
  • FAT POINTS: negligible per serving
  • CALORIES: 46 per serving
  • 1 x large Butternut squash (400g)
  • 1.5 pints vegetable stock
  • 1 clove garlic, finely chopped
  • Salt & black pepper
  1. Cut off the ends of the squash and peel. Cut in half and scoop out the seeds. Chop the felsh into cubes.
  2. Place in a large suacepan and cover with stock and add chopped garlic. Season with salt & black pepper.
  3. Cover the pan and simmer for 30 minutes or until flesh is broken down.
  4. Blend until smooth, check seasoning and add more stock if a little too thick. Re-heat before serving.
for previous recipes click here
success stories
© Weightcare 2012