Butternut squash soup
Butternut squash, like its name, has a sweet rich buttery flavour which is ideal for a thick creamy soup. If you wish, you can keep the soup chunky by liquidising only half and mixing it with the unliquidised half.
Preparation: 20 mins
Cooking: 30 mins
Serves: 4
Calories per serving: 129
Fat per serving: 0.8g
900g (2lb) fresh butternut squash
3 celery sticks, sliced
2 medium onions, chopped
1 garlic clove, crushed
2tsp chopped fresh lemon thyme
1ltr (2pts) vegetable stock
2 bay leaves
Salt and freshly ground black pepper
2tbsp virtually fat-free fromage frais
Chives to garnish
1. Cut the squash in half lengthways, using a large chopping knife. Remove the seeds and peel away the thick skin, using a small knife. Chop into small pieces. Place in a large saucepan with the celery, onions and garlic and dry-fry over a low heat for 2-3 mins.
2. Add the thyme, stock and bay and simmer gently until the vegetables are soft. Remove the bay and liquidise until smooth.
3. Return the soup to the pan, adjust the consistency with a little extra stock if required and season with salt and black pepper.
4. Just before serving, remove from the heat and stir in the fromage frais. Divide into serving bowls.
5. Serve with a swirl of fromage frais and a pinch of finely chopped chives.
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