WeightWatchers Diet Recipe Review - Review of the WeightWatchers Butternut Squash Soup Recipe

WeightWatchers Diet Recipe Review - Review of the WeightWatchers Butternut Squash Soup Recipe

Soups are one of my favourite meals. They are quick, simple, cheap, filling, healthy, adaptable, and tasty. Butternut squash is likewise one of my favourite ingredients. The Gods were therefore smiling when I went looking this morning for a new recipe to try and found a WeightWatchers recipe for Butternut Squash, Red Pepper and Soft Cheese Soup. Okay, I'll admit that the "soft cheese" bit doesn't sound overly appetising, but I decided to try it nonetheless.

WeightWatchers diet recipe for Butternut Squash and Red Pepper Soup

1. Firstly, boil the kettle. You will need 2 pints of hot water to make stock.



2. Then, peel and finely chop 1 onion. Put the chopped onion, together with a dash of oil, in a large saucepan and heat. Do not use a frying pan (unless you particularly like washing up) since you will need to fit a lot of other stuff in later. Don't let the onion brown - simply cook gently for a few minutes, stirring occasionally.



3. Next, prepare 1 butternut squash and 1 red pepper - they both need to be cut into relatively small dice. Don't worry about getting the dice too small though, since everything is going to be blended later anyway. As an aside, I like to keep the skin on my butternut squash - I don't really know why, but part of me thinks that there must be a health benefit from eating skin?



4. When the kettle has boiled, make 2 pints of vegetable stock.



5. Once the onion has turned translucent add the chopped vegetables along with the stock. Bring to simmering point and leave to cook gently for around 25 minutes. Do not allow it to boil.



6. Once everything is cooked turn off the heat, add 100g of medium-fat soft cheese and use a stick-blender to blend the mixture into a soup.



7. When you have achieved a nice smooth texture, add 150ml skimmed milk together with a few chopped chives. Season, and warm gently.



8. Then serve, topped with some fat-free natural yoghurt and more chopped chives.

My opinion of this recipe

I loved this soup - the taste is great, the texture nice and it looks appetising.

The only problem with the recipe as written above is that it is slightly too thin - my yoghurt wasn't so much a topping, as a depth-charge that quickly sunk to the bottom. Using slightly less stock next time would remedy this.

If the weather was more autumnal, I think I would be tempted to roast the vegetables before adding them to the pot in order to intensify the flavours. I might also add some chopped sage instead of chives if the mood took me. Either way, it's a great soup.

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