A Conversation for Many Tasty Things to do with a Butternut Squash
my no fat squash soup
kelli - ran 2 miles a day for 2012, aiming for the same for 2013 Started conversation Jul 1, 2004
I think maybe I shoudl write this up as a 'proper' recipe? Trouble is I rarely weigh or measure anything when I am cooking, far more of a 'bit of this, bit of that, bung in some of the other' kind of cook 
ie peel and de-seed the squash, cut the peppers in half and remove the stalk and seeds, and de-seed the chillies, then roast together in a pre heated oven at about 190 degrees for 30 minutes.
Do you think I should include my recipe for the vegetable stock? Any stock would do really, I just like making my own. Think I usually add around 2 pints of it to the whizzed up squash.
Can add salt and pepper to taste (although I don't usually bother with the salt). If really pushing the boat out then a spoonful of low fat natural yoghurt in the bowl when you serve it always looks nice - or I suppose you could add cream 
defeating the point of it being a no-fat recipe!
Good effort 
my no fat squash soup
Dogster Posted Jul 2, 2004
I'll add the extra detail when I clean the entry up. If you want to include a stock recipe that would be great. Maybe there is already one in the guide?
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my no fat squash soup
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