Spiced squash and watercress soup

Calories: 169  Preparation: 10 mins  Cooking: 20 mins  Serves: 4

Ingredients

• 1 tbsp olive oil

• 1 onion chopped

• 900g butternut squash, wash, deseeded and cut into chunks

• ½ tsp dried chilli flakes

• 600ml vegetable stock

• 1 (100g) pack watercress, roughly chopped

• 3 tbsp creme fraiche

Method

Heat the oil in a large pan, add the onion and sauté for 2 mins. Add the squash, stir well then cover with a lid. Cook for 2 mins.

Stir in the chilli and stock, then bring to the boil. Cover and simmer for 15mins or until the butternut squash is tender.

Transfer to a blender and whizz until smooth. Return the soup to the saucepan and add the watercress and creme fraiche. Season to taste. Gently reheat before serving with crusty bread.

Fat: 21g  Saturated Fat: 4g  Carbohydrate: 3.3g  Protein: 8g  Fibre: 4.9g  Salt: 0.25g