Butternut, apple & ginger soup
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 small, chopped
Root Ginger
1 tablespoon(s), grated
Garlic
2 clove(s), crushed
Butternut Squash
500 g, peeled and deseeded
Apple
2 medium, braeburn, cored and chopped
Vegetable stock cube
1 cube(s), to make 750ml stock
0% fat natural Greek yogurt
4 tablespoon(s)
Pumpkin Seeds
4 teaspoon(s)
Instructions
1
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.
2
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.
3
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.
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