Sunday soup: Roasted squash and shallot

Sunday, 29 September 2013
It would seem I'm a little bit stuck at the moment.   I'm bobbing around the same half lb point and not really able to get past it.  Pretty frustrating!  It's my birthday this week and the last week has involved a little bit of socialising, so I'm putting the diet to the side for a little.  I am actually fairly happy with where I am right now, even if it isn't quite to goal.  A couple of weeks off will help I think.

The week has been really busy and I don't really have all that much else to report.  D spent a night away with Grandad and that all went swimmingly.  Good news as he's going to be spending another one at the end of October when we go to a friend's wedding.  Friday he was looked after by Granny, so he's been well looked after by an array of people.  He was so exhausted last night that he was in bed and asleep before six.

This week's soup has been well needed, given conference food, breakfast buffets and possibly a tot or two (or maybe a little more...) of a bottle of red.  It's filling and it's zero points.  I don't often do zero points because I like it not to feel like diet food but this really doesn't.  Squash is so creamy that this really feels like something quite special (Ooh, I feel all Nigel Slater...).

I should just add that there is no weekly plan this week.  I'm making lots of my birthday and going out for three meals and a gig.  So there won't be all that much cooking!

Stats: - 6 generous servings, 0pp per serving.


One large butternut squash
Four large (echalion are very big) shallots
Frylight spray
1 litre of hot vegetable stock

Preheat the oven to Gas Mark 6.  Halve your squash and scoop out and discard the seeds.  Halve the shallots and remove the skin.  Place in a roasting tin and spray with the frylight.  Bake for 45 minutes to an hour, depending on the size of your squash.  The squash should be slightly caramelised and the shallots softened.

Allow the squash to cool and then scoop out the flesh into a large pan.  Add the softer innards of the shallots discarding any layers that have become tough in cooking.

Add the vegetable stock and blend all until smooth.  Grind a decent amount of black pepper over the top and enjoy!

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