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Photo of Butternut, apple & ginger soup by WW

Butternut, apple & ginger soup

1
Point(s)
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 small, chopped

Root Ginger

1 tablespoon(s), grated

Garlic

2 clove(s), crushed

Butternut Squash

500 g, peeled and deseeded

Apple(s)

2 medium, braeburn, cored and chopped

Vegetable stock cube(s)

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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