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Butternut squash soup - syn free on green and extra easy

S: 15st3lb C: 13st4lb G: 9st10lb BMI: 34 Loss: 1st13lb(12.68%)
Fry one white onion in fry light.

Add one butternut squash chopped into cubes, and fry for one or two minutes. Add four potatoes, peeled and cubed, and 1.5 litres of chicken or vegetable stock.

Add two - three teaspoons of paprika.

Simmer for 40 mins with the lid on.

When the vegetables are thoroughly cooked, use a hand blender to purée the soup.

Add salt, pepper and dried chilli flakes to taste.

Freezes well but you need to stir well after it defrosts to mix it in again.
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S: 17st7lb C: 12st2lb G: 11st0lb BMI: 27.9 Loss: 5st5lb(30.61%)

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