butternut squash with red onions, galic, ginger, tumeric, salt and pepper, water - 800 gms - 4 servings of 200 gms each

80 gram(s) butternut soup mix with red onion 400gm pack measure per 100gm
1 tsp Canada Garlic puree garlic (by HEALTHYWANNABE)
2 serving chicken stock per stock pot Knor
1 serving Frontier Organic Ground Tumeric 1 tsp (2 g) (by RURABE)
1 cup, chopped Peppers, sweet, red, fresh
4 dash Salt
0.5 tsp Black Pepper (Ground) (by TIARENEE)
1 tsp Ginger Root
5 gram(s) Rapeseed Oil Organic

Can be totally veg or not depending on base stock used. If want a bit of difference try barley miso for the stock rather than the one in this receipie.

Put the sqash, red papper (cut into small 5. cm cubes, fine cut the red pepper into wok and just sweat off with a little rapeseed oil (not a lot at all) for 5 mins. Once seatted off place in cast iron cooking pot with lid, add water spices and salt pepper and bring to slow boil I then remove and put the soup in warming oven in Aga - for few hrs until all tender - then you can either bliz half and keep half for texture intact or leave it all intact or bliz it all - then add for serving some greek yoghert or creme fresh depending on your taste and if your counting the calories. The serving measure does not include the garnish. I used two stock cubes (chicken) but this was only because i didnt have any vegetable ones in andyou can reduce to one cube if your taste feels it is preferable. So this can be vegitarian or not based on the stock used. If your not slow cooking it - sweat off the veg for 5 mins - then cook for about 30 mins or until the veg tender (of course with the herbs and liquid).

Serving Size: 1 serving = 200 gm of product before water/cooking

Number of Servings: 4

Recipe submitted by SparkPeople user MANCHESTERJAC58.