WeightWatchers spicy tomato and butternut squash soup

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Replies

  • lrichardson2360
    lrichardson2360 Posts: 225 Member
    For those of you on WW, the recipe calculator on WW shows that if it makes 7 servings, it would be 4 points a serving, which is not bad at all. I'll be making it.
  • NaurielR
    NaurielR Posts: 429 Member
    Delicious! I will definitely have to try this out.

    I calculated the nutrition, and it comes out to
    Calories: 511
    Carbs:122g
    Fat:1g
    Protein:16g

    And that's for the whole recipe. With fall coming just around the corner, this is the perfect cold weather supper :) Thanks for the recipe.
  • mirandagod77
    mirandagod77 Posts: 132 Member
    this really does sound great, especially for winter:)
  • roman109
    roman109 Posts: 62
    BUMP
  • twinkychops
    twinkychops Posts: 228 Member
    fab, can't wait to try it :happy:
  • er1nya
    er1nya Posts: 87
    bumpy bump
  • jankcarter
    jankcarter Posts: 5
    Thank you! I was wondering what the conversion was myself!
  • byHISstrength
    byHISstrength Posts: 984 Member
    Sounds good. Thanks for sharing.
  • bluecas
    bluecas Posts: 3
    I made this yesterday and it is nice but I have to season a little more with salt and pepper and did add some veggie stock ... the only problem with mine now is that it didn't have the kick I hoped for so I stupidly added some extra chilli flakes ... over night it just got so spicy! I'm going to add some tinned tomatoes tonight and hope that tomes it down
  • Harrisonsauntie
    Harrisonsauntie Posts: 119
    Aware this is a weight watchers recipe, HOWEVER I wanted to share with everyone (I'm not a member - my mum is and just made servings for over a week for lunches etc!) It is so delicious and whilst WW says '0' points I wouldn't automatically think 'oh wow no calories!', however I'd say this has very FEW calories, bearing in mind this recipe my mum has just followed exactly has literally made a weeks worth of soup! Its so delicious its now becoming my favourite snack!

    6 large tomatoes

    1 butternut squash

    2 large red onions

    1 medium red pepper

    1 stick of celery

    1 carrot

    4 cloves of garlic

    1 red chilli

    Method

    1. Pre-heat the oven to 190°C/Gas Mark 5. Dice the garlic and chilli and cut the rest of the vegetables into chunks.

    2. Placethe vegetables into a tin, season, and roast in the oven for 45 minutes.

    3. Place the roasted vegetables into a food processor, with 500ml of boiling water. Blitz until smooth.

    4. Pour the mixture into a saucepan, adding another 500ml of water, bring to the boil and simmer. Ladle into bowls to serve.

    I already have my school lunch for the next week sorted!!

    Bump to make
  • HotSouthernMess
    HotSouthernMess Posts: 474 Member
    Sounds great! Thanks!
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