Butternut squash soup
SmartPoints® value per serving
Roasted butternut squash makes a delicious lunchtime soup.
200 g, peeled, deseeded and cubed
1 clove(s), unpeeled
Calorie controlled cooking spray
Vegetable stock cube(s)
1 cube(s), 700ml
Low Fat Natural Yogurt
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread out the butternut squash and garlic clove on a roasting tray. Mist with cooking spray and season to taste. Roast for 25 minutes, then toss well and roast for another 20 minutes, until the butternut cubes are dark golden and soft.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the roasted butternut squash in a blender and add 700ml vegetable stock. Blend until you have a smooth soup, then transfer to a pan and put over a medium heat, stirring, until reheated.
- Season to taste and serve in bowls, swirled with 1 teaspoon yogurt per serving.
Give roasted squash an Indian twist with a dash of dried chilli and cumin seeds, make it Middle Eastern by sprinkling over some sumac, or add dried sage for a taste of Italy.