Butternut, apple & ginger soup
Calorie controlled cooking spray
1 small, chopped
1 tablespoons, grated
2 clove(s), crushed
500 g, peeled and deseeded
2 medium, braeburn, cored and chopped
Vegetable stock cube(s)
1 cube(s), to make 750ml stock
0% fat natural Greek yogurt
- Mist a large pan with cooking spray and set over a medium-low heat. Add the onion, grated ginger and crushed garlic and cook for 6-8 minutes until the onion is soft.
- Add the prepared butternut squash, chopped apples and vegetable stock and bring to a boil. Reduce the heat to low then cover and simmer for 15 minutes, until the vegetables and apples are soft. Season well.
- Using a stick blender or food processor, blitz the soup until smooth. Ladle into bowls then swirl 1 tbsp Greek yogurt into each and scatter over the pumpkin seeds.