Butternut squash, red pepper and soft cheese soup
- Total Time
This unusual soup has a fabulous colour and flavour - you simply must make some!
Calorie controlled cooking spray5 spray(s)
Onion(s)1 large, chopped
Butternut Squash1 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 Cheese100 g
Skimmed Milk150 ml, (1/4 pint)
Chives, Fresh1 tablespoons, chopped
Black pepper¼ teaspoons
Fat Free Natural Yogurt60 g, (4 tablespoons)
Chives, Fresh10 g, to garnish
- Spray a large saucepan with calorie controlled cooking spray. Add the onion and cook gently for about 3 minutes, until softened, but not browned.
- 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.
- 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.
- Ladle into warmed bowls. Serve each portion with 1 tbsp yogurt, a few fresh chives and freshly ground black pepper.