Butternut & red pepper soup
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • 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
1 large, chopped
Butternut Squash
1 whole, medium, peeled, deseeded and chopped into chunks
Red pepper
1 medium, deseeded and chopped
Vegetable stock cube
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 tablespoon(s), chopped
Black pepper
¼ teaspoon(s)
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.
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