Name: Butternut, apple & ginger soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 spray(s) Calorie controlled cooking spray; 1 small Onion(s) chopped; 1 tablespoons Root Ginger grated; 2 clove(s) Garlic crushed; 500 g Butternut Squash peeled and deseeded; 2 medium Apple(s) braeburn, cored and chopped; 1 cube(s) Vegetable stock cube(s) to make 750ml stock; 4 tablespoons 0% fat natural Greek yogurt; 4 teaspoons Pumpkin Seeds

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Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 small, chopped

Root Ginger

1 tablespoons, 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 tablespoons

Pumpkin Seeds

4 teaspoons

Instructions

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.

Butternut, apple & ginger soup

Ingredients

Instructions

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