Parsnip, apple & butternut squash soup
1
Points®
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
1 large
Curry Powder
1 tablespoon(s)
Butternut Squash
700 g, peeled and cubed
Parsnip, raw
300 g
Apple
1 medium, green, cored and peeled
Vegetable stock cube
1 cube(s), made up with 1 litre hot water
Quark, fat free, plain
4 tablespoon(s), heaped
Sage, fresh
3 teaspoon(s), 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.
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