Diet & Fitness 

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Squash soup

Many varieties of squash are available at this time of year. But what can you do with this weird and wonderful vegetable? Well, you can sit back and enjoy this winter soup.

Ingredients:

1 tsp olive oil

1 onion, sliced

1 carrot, diced

1 leek, sliced

2 stalks of celery, diced

1 butternut squash, peeled and diced

4 rashers of lean, smoked bacon cut into pieces

2 tsp dried tarragon

1 pint of stock

1 tbsp half-fat creme fraiche

Heaped tbsp of plain flour

Freshly ground black pepper to season

Preparation:

1. Heat olive oil in a large saucepan. Add the onion, carrot, leek, stalks of celery, butternut squash and bacon.

2. Cook over a gentle heat, stirring occasionally to prevent sticking. When softened, stir in plain flour and gradually add stock.

3. Stir in tarragon and black pepper. Bring to the boil.

4. Simmer for around 45 minutes or until all the vegetables are tender and then liquidise, using a blender.

5. Return to the saucepan, check the seasoning and re-heat.

6. Stir in creme fraiche just before serving.

Prep/cook information:

Prep time: 15 minutes

Cook time: 60 minutes

Serves: 4

Nutritional information:

210 calories, 7g fat and 27g carbs per serving.

Source: Body Boost



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