Butternut squash, red pepper and soft cheese soup

Total Time
0:50
Prep
0:15
Cook
0:35
Serves
4
Difficulty
Easy
This unusual soup has a fabulous colour and flavour - you simply must make some!
Ingredients
  • Calorie controlled cooking spray
    5 spray(s)
  • Onion(s)
    1 large, chopped
  • Butternut Squash
    1 whole, medium, peeled, deseeded and chopped into chunks
  • Red pepper(s)
    1 medium, deseeded and chopped
  • Vegetable stock cube(s)
    2 cube(s), dissolved in 1.2 litres (2 pints) hot water
  • Low Fat Soft Cheese
    100 g
  • Skimmed Milk
    150 ml, (1/4 pint)
  • Chives, Fresh
    1 tablespoons, chopped
  • Black pepper
    ¼ teaspoons
  • Fat Free Natural Yogurt
    60 g, (4 tablespoons)
  • Chives, Fresh
    10 g, to garnish
Instructions
  1. Spray a large saucepan with calorie controlled cooking spray. Add the onion and cook gently for about 3 minutes, until softened, but not browned.
  2. Add the butternut squash, red pepper and vegetable stock. Heat until simmering, then cook gently for about 25 minutes, partially covered, until the vegetables are tender.
  3. Transfer the mixture to a blender or food processor and add the soft cheese. Blend for about 15 - 20 seconds, until smooth. Return to the saucepan. Add the milk and chopped chives. Reheat and season to taste.
  4. Ladle into warmed bowls. Serve each portion with 1 tbsp yogurt, a few fresh chives and freshly ground black pepper.
Notes
Cook's tip: Cool, cover and refrigerate any soup that you don’t use, and eat within three days, or freeze the soup to use another time.

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