Hearty autumn soup.

I have been very pleasantly surprised by the recipes I have been using from weightwatchers.Just had a lovely thick warming soup for lunch and thought I would share it:-)

This is my version of the recipe.The wightwatchers one uses curry powder and spray oil for a no point soup but I prefer the paste as I think it gives a deeper flavour and  I count my version as one point.

1 butternut squash peeled and chopped into small cubes
2 red onions peeled and quartered
mix in a large bowl with a couple teaspoons of dried rosemary and a tablespoon of olive oil
spread onto a roasting tray and bake in the oven (around 190 in my fan oven) for 45 mins,
dont worry if it browns a bit this will add to the flavour.

When cooked, place in a saucepan.I then mix stock using veg stock cubes and a couple of tablespoons of Pataks balti paste.The amount of stock varies depending on the size of squash but I put in enough to cover the veg by a couple of inches.Bring to the boil and then simmer for a round 20 mins,blitz with a hand blender and enjoy:-)

Will add some more at a later date.I am making a pearl barley chicken rissoto tonight, so if it is any good I will add it here xx