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Smoky butternut squash soup


Serves 6

V *

Ready in about 30 minutes

Low-calorie cooking spray

1 onion, chopped

2 celery sticks, chopped

3 red peppers, deseeded and diced

700g ready-diced butternut squash

2 tsp sweet smoked paprika

2 tsp ground cumin

2 tbsp cider vinegar

1 vegetable stock cube

100g fat-free natural fromage frais A few fresh chives, snipped, to serve

1 Spray a large saucepan with lowcalorie cooking spray and place over a medium-high heat. Add the onion, celery, peppers and a splash of water. Cook for 5 minutes to soften, adding more water if it gets dry.

2 Add the squash, paprika, cumin and cider vinegar, and crumble over the stock cube. Pour in 1.2 litres boiling water and bring to a simmer. Cover and cook for 15 minutes, or until the squash is tender.

3 Use a stick blender to purée until smooth, then loosen with a little extra water if too thick and season to taste. Mix the fromage frais with 100ml water. Divide the soup between 6 mugs or bowls, drizzle over the fromage frais and scatter with a few chives.

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About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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