Calorie controlled cooking spray
1 medium, coarsely chopped
375 g, or butternut squash, cut into chunks
Fresh Vegetable Stock
Cannellini Beans, cooked
400 g, drained and rinsed
¼ teaspoons, level
⅛ teaspoons, or to taste
6 tablespoons, grated, grated
- Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
- Stir in pumpkin, stock, beans and oregano; simmer 15-20 minutes.
- In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
- To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese.