INGREDIENTS:

  • 2 onions, chopped
  • 2 gar­lic cloves, crushed
  • 1 car­rot, chopped
  • 1 car­rot, fine­ly grat­ed
  • 500g/1lb 2oz but­ter­nut squash flesh, diced
  • 1lt/4 cups veg­etable stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the grat­ed car­rot. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the veg­eta­bles are ten­der. Blend the soup to a smooth con­sis­ten­cy. Sea­son and serve with the grat­ed car­rot on top.
  3. Fresh­ly chopped chives make a good gar­nish for this soup.

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