(Almost) Point-Free Butternut Squash Soup Recipe

Since my better half showed me how to make soup, its become a staple in our house. One batch makes 8+ portions. These can be frozen so make for a handy lunch - just grab one from the freezer in the morning and heat up in the microwave at work for a quick easy lunch. I usually have it with 2 slices of bread (5SP) but you could have it with a salad or slimbo for less points.


Ingredients:
  • 2 x Onions
  • 2 x Celery Sticks
  • 2 x Carrots
  • 1 Butternut Squash
  • 1 Chilli (optional)
  • 3 x Knorr Veg Stock Pot
Method:
  • Peel and chop the carrots, celery and onions
  • Peel, de-seed and dice the Butternut Squash & Chilli
  • Fry carrots, celery & onions in a pot with a splash of oil for 2-3 minutes
  • Boil kettle and add 1.5l of boiling water to pot 
  • Add Butternut Squash
  • Add 3 Veg Stock Pots
  • Bring Pot to the Boil then reduce head and leave to simmer for 15-20 minutes
  • When cool, blitz in a blender

The best thing about this recipe is that you can replace the Butternut Squash with whatever type of veg you fancy. Keep the 2 onion, 2 celery, 2 carrot base and then if you'd prefer Carrot Soup, add a load of chopped carrots. If you'd rather tomato soup, add 2 tins of plum tomatoes and 6 whole tomatoes. Its a great way to use up any extra veg you have lying around!

Disclaimer: The Knorr Veg Stock Pots are 2SP each so in adding three, the entire pot becomes 6SP. I always track my soup as 1SP a bowl so it is almost (but not really) point-free. 

Give it a try. Honestly, its super easy to make and the batch will cover your lunch for the week, saving you time and money when it comes to lunch time.

Comments

  1. Thank you for the recipe for your fab sounding soup.

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