Serves 4
Ingredients
1 Onion, finely chopped (s)
1 Carrot, finely grated (s)
1 Knorr curry flavour pot (1.5 syns/4=0.375 syns per person)
1 Tbsp. Sweetener
2 Garlic cloves, crushed (s)
250g Vegetable stock, made with a Knorr stockpot
450g Peeled, chopped & de-seeded butternut squash (s)
S & P
Method
In a saucepan, sprayed with frylight, cook the onion & garlic for 5 mins until its soft, add the butternut squash & carrot, and mix well.
Add the vegetable stock, bring to the boil then reduce the heat, add the curry flavour pot & sweetener, cook for 20 mins, remove from the heat & liquidise to a smooth soup, season well.
