Butternut Squash Soup
This is perfect for a cold winters day! TIP: don't throw away the seeds. Gently roast them until golden brown and use as a healthy snack.
Serves 4
127 kcal per serving
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
1kg fresh butternut squashes
3 celery sticks, sliced
2 medium onions, chopped
1 garlic clove, crushed
2 tsps fresh lemon thyme, chopped
1 litre vegetable stock
2 bay leaves
2 tbsps low-fat plain yoghurt
salt and black pepper, freshly ground
Method
Cut the squash in half lengthways, using a large chopping knife. Remove the seeds and peel away the thick skin, using a small knife.
Chop the flesh into small pieces. Place in a large saucepan with the celery, onions and garlic and dry-fry over a low heat for 2-3minutes.
Add the thyme, stock and bay leaves and simmer gently until the vegetables are soft.
Remove the bay leaves. Place the soup in a liquidiser or blender and liquidise until smooth. Return the soup to the pan, adjust the consistency with a little extra stock if required and season with salt and pepper.
Just before serving, remove from the heat and stir in the yoghurt, reserving a little for the garnish. Pour into individual serving bowls.