Wholesome Roasted Butternut Squash and Pepper Soup with Chickpeas.
A warm filling wholesome soup only 169cals a bowl
Olive Oil Fry-Light
Peeled and chopped into chunks
De-seeded and Chopped
One red onion chopped
First turn on your oven to 180°C or 350° F and prepare a Butternut Squash and a red pepper chopped into small pieces onto a baking tray.
Spray with Frylight Olive Oil and add some sea salt. pepper and herbs and bake for 30 – 40 minutes. I also roasted the butternut squash seeds to use as a garnish and a healthy snack.
In a pot lightly fry a diced red onion and add the baked butternut squash and red pepper. Add 2 pints of vegetable stock and half a tin of chickpeas ( drained)
.Bring the soup to the boil and then lower to a simmer for an hour.
Blitz the soup with a hand- blender if you like it less lumpy and garnish with the Roasted Butternut Squash Seeds ( optional)