Butternut & red pepper soup
Calorie controlled cooking spray
1 large, chopped
1 whole, medium, peeled, deseeded and chopped into chunks
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
150 ml, (1/4 pint)
1 tablespoons, chopped
Fat Free Natural Yogurt
60 g, (4 tablespoons)
10 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.