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Curried squash and pepper soup

S: 19st10lb C: 19st10lb G: 12st0lb BMI: 47.4 Loss: 0st0lb(0%)
#1
Hi,

Thought I'd share my really easy and speedy soup!

Ingredients
1butternut squash
2 large red peppers
2 small onions (or 1 large)
Chicken stock made up as per instructions
Mild curry powder-1.5 tsp
Salt
Ground black pepper

Halve the squash and scoop out the seeds. Do the same to the peppers. Place these on a baking tray with the onions halved (skin side down) dotted in amongst the other veg. Bake for 1.5 hours at 150 or until everything is soft! (I was in a rush to turned my oven up to 170 for the last 20 mins to speed it up!)

Remove from oven and transfer peppers into a blender. Using a cloth to hold the hit squash scoop the flesh into the blender and squeeze the onion from it's skin. Blend adding a little water to help if needed. You should bs left with a scrummy thick veg purée.

Transfer this to a saucepan (I swill my blender out with cold water to get all the purée out).

Make up the chicken stock. I use cubes and boiling water. Add this to the saucepan and stir. Add extra boiling water if too thick for you but this is find for me.

Bring to the boil. Add salt and generous amount of pepper. Add 1 tsp of mild curry powder to start and taste. I found this too mild so added an extra half tsp and it was perfect!

Allow to simmer for 10 mins on low heat just to merge the flavours and enjoy!!

My new favourite soup-hope you like it!!!
 
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S: 21st5lb C: 20st12lb G: 11st0lb BMI: 46.4 Loss: 0st7lb(2.34%)
#2
I_dream_slim said:
Hi,

Thought I'd share my really easy and speedy soup!

Ingredients
1butternut squash
2 large red peppers
2 small onions (or 1 large)
Chicken stock made up as per instructions
Mild curry powder-1.5 tsp
Salt
Ground black pepper

Halve the squash and scoop out the seeds. Do the same to the peppers. Place these on a baking tray with the onions halved (skin side down) dotted in amongst the other veg. Bake for 1.5 hours at 150 or until everything is soft! (I was in a rush to turned my oven up to 170 for the last 20 mins to speed it up!)

Remove from oven and transfer peppers into a blender. Using a cloth to hold the hit squash scoop the flesh into the blender and squeeze the onion from it's skin. Blend adding a little water to help if needed. You should bs left with a scrummy thick veg purée.

Transfer this to a saucepan (I swill my blender out with cold water to get all the purée out).

Make up the chicken stock. I use cubes and boiling water. Add this to the saucepan and stir. Add extra boiling water if too thick for you but this is find for me.

Bring to the boil. Add salt and generous amount of pepper. Add 1 tsp of mild curry powder to start and taste. I found this too mild so added an extra half tsp and it was perfect!

Allow to simmer for 10 mins on low heat just to merge the flavours and enjoy!!

My new favourite soup-hope you like it!!!
Ooohhh think I'll try this, have a couple of peppers floating around!!! :) Will let you know how I get on!

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