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Photo of Parsnip, apple & butternut squash soup by WW

Parsnip, apple & butternut squash soup

1 - 4
PersonalPoints™ per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
A velvety smooth soup that has a lovely natural sweetness from the apple and vegetables. The quark adds a delicious creaminess.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large

Curry Powder

1 tablespoons

Butternut Squash

700 g, peeled and cubed

Parsnip(s), raw

300 g

Apple(s)

1 medium, green, cored and peeled

Vegetable stock cube(s)

1 cube(s), made up with 1 litre hot water

Quark, fat free, plain

4 tablespoons, heaped

Sage, fresh

3 teaspoons, chopped

Instructions

  1. Mist a large saucepan with the cooking spray and put over a medium heat. Cook the onion for 5 minutes or until softened. Add the curry powder and cook for 30 seconds or until fragrant.
  2. Add the butternut squash, parsnips, apple and stock. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are soft.
  3. Using a stick blender or food processor, process the soup until smooth. Season to taste, then return the soup to the pan, put over a medium heat and cook, stirring, for 2-3 minutes or until heated through. Serve topped with a dollop of quark and sprinkled with sage.

Notes

For a more intense flavour, roast the squash for 40 minutes at 200°C, fan 180°C, gas mark 6, then add to the soup.

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