Becca Jane St Clair

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Recipe: Squash Stoup [Slimming World Friendly]

[DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.]

Last week I was on the Slimming World website, when I spotted a recipe for Squash, Potato, and Bacon stew. It looked like a great idea, but I wasn’t a fan of several of the ingredients. So, like I tend to — I changed up the recipe to fit my own likes/needs and what I had in the kitchen. It turned out more like a cross between a stew and a soup – a stoup, really. It was really good, but I think next time I might chop up the squash a little bit smaller so it’s easier to eat with a spoon. This recipe is Syn free on the Extra Easy (Orange) plan. You could omit the bacon to make it free on Green. If you follow Red, you will need to work out your Syn values.

[Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.]

This recipe will take about an hour and half from prep to finish, though steps one and two can be prepared ahead of time and the squash and potato stored in the fridge for up to a day.

You Will Need:

2 small squash, or 1 butternut squash. I took advantage of the season (and the fact that I love squash!) and picked up two random looking squashes – one orange (looked like a mini pumpkin) and one with yellow stripes. Both were about the size of a softball.
1 sweet potato (mine was huge, so I actually only used half)
1 pack of bacon medallions (There are either 8 or 10 in the pack, depending on the brand or just use regular bacon with the fat trimmed off. My husband wondered if we could use chicken or pork instead next time and I don’t see why not)
1 pint of vegetable broth (made with bouillon, could probably use chicken if that’s all you have)
1 tin chopped tomatoes
200g frozen peas
6 Tablespoons tomato passata
2 Tablespoons dried parsley
1 Tablespoon each of Sage and Thyme
Fry Light

1 – Pre-heat the oven to 180C.
2 – First, you will need to roast your squash and potato. Cut your squash in half lengthways and scoop out all the seeds, then lay cut side up on a baking tray sprayed with frylight. Cut the sweet potato in half lengthways and add it to the tray cut side up. Spray the tops with Fry Light and roast for 45 minutes. If your squash was large, it might take longer. Poke your squash with a fork and if it feels tender, it’s done. Take it out of the oven and let it cool slightly. (optional: peel the skin off while it’s still hot if you don’t want or like the skin. I left mine on). Once you are able to handle the squash and potato, cut them into chunks (size is up to you).
3 – Chop up the bacon and spray the bottom of a deep stove-top safe casserole dish with fry light (I used my Le Cruset dutch oven for this, but a large saucepan will do). Add the bacon to the pan and lightly fry. You don’t need the bacon to go crispy (unless you like it that way!).
4 – Once the bacon is cooked, add the tinned tomato, vegetable broth, passata, and herbs and bring to a boil. Add in your chopped squash and sweet potato and simmer for about 20 minutes.
5 – Add the frozen peas and cook until the peas are done (about 10 minutes).

I might try this in my crock pot sometime. If I do that, I won’t pre-roast the squash or potato, but I will still pre-fry the bacon.


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