Butternut Squash and Gungo Pea Soup
As the eternal quest to get slim continues, I though you’d all appreciate the opportunity to see what we’ve had for our tea tonight, as once again I am proud of the extremely low calorie and fat content.
You could make it thicker or thinner with more or less water. If you do’t have gungo or pigeon peas, I think flagolet or even kidney beans would work instead. I enjoyed this soup because it was spicy but still creamy and ever so slightly sweet from the squash. And of course, another vegetarian special. So here is tonight’s offering:
Butternut Squash and Gungo Pea Soup
Serves 4
Ingredients
250g butternut squash, cubed
200g gungo peas (pre soaked and boiled)
1 large onion, roughly chopped
1 stock cube
2 tsp jerk seasoning
2 chillis, chopped
boiling water
salt and pepper to taste
50g light creme fraiche
Method
Lightly dry fry the onion and squash until softened slightly in a large saucepan.
Add the jerk seasonig and cook out for a short while.
Add the chilli, peas and fry lightly for another minute or two.
Add a pint and a half or so of water, to make a good amount of soup.
Simmer for 20 minutes or until the butternut squash is soft. Take the soup off the heat.
Add the creme fraiche and blitz the soup until smooth.
Taste and add salt and pepper to taste.
And the big nutritional information for this delicious offering?
Per portion (4 in this recipe) you get:
105 cals
2.1g fat
1.2g sat fat
18.3g carbohydrate
4.7g fibre
0.4g sugar
3.8g protein
70% RDA Vit A
16.9% RDA Vit C
4.5% RDA Calcium
4.5% RDA Iron
I was so pleased with this that I allowed myself a slice of bread and some spread to go with it!
Enjoy!
You could make it thicker or thinner with more or less water. If you do’t have gungo or pigeon peas, I think flagolet or even kidney beans would work instead. I enjoyed this soup because it was spicy but still creamy and ever so slightly sweet from the squash. And of course, another vegetarian special. So here is tonight’s offering:
Butternut Squash and Gungo Pea Soup
Serves 4
Ingredients
250g butternut squash, cubed
200g gungo peas (pre soaked and boiled)
1 large onion, roughly chopped
1 stock cube
2 tsp jerk seasoning
2 chillis, chopped
boiling water
salt and pepper to taste
50g light creme fraiche
Method
Lightly dry fry the onion and squash until softened slightly in a large saucepan.
Add the jerk seasonig and cook out for a short while.
Add the chilli, peas and fry lightly for another minute or two.
Add a pint and a half or so of water, to make a good amount of soup.
Simmer for 20 minutes or until the butternut squash is soft. Take the soup off the heat.
Add the creme fraiche and blitz the soup until smooth.
Taste and add salt and pepper to taste.
And the big nutritional information for this delicious offering?
Per portion (4 in this recipe) you get:
105 cals
2.1g fat
1.2g sat fat
18.3g carbohydrate
4.7g fibre
0.4g sugar
3.8g protein
70% RDA Vit A
16.9% RDA Vit C
4.5% RDA Calcium
4.5% RDA Iron
I was so pleased with this that I allowed myself a slice of bread and some spread to go with it!
Enjoy!
I calculate the nutritional values of my recipes using this website –
I cannot be held responsible if this information is not spot on, it’s only intended as a guide!
This is great for the season 🙂 looks yum!
Thanks Lesley, this sop would definitely perk you up.
Ooh this would be so good to me right now. I'm feeling a bit under the weather and this would be perfect. You make it sound so gorgeous!
Love butternut squash and the added heat will warm me up this winter I will be trying this one too 🙂
Mmmm that looks yummy, perfect for the cold weather we're having.