Spicy Butternut Squash Soup
1 serving 129 kcal/0.8g fat
Preparation time 20 minutes
Cooking time 30 minutes
1kg (2lb) fresh butternut squash
3 celery sticks, sliced
2 medium onions, chopped
1 garlic clove, crushed
2 tsps chopped fresh lemon thyme
1 litre (2 pints) vegetable stock
2 bay leaves
salt and freshly ground black pepper
2 tbsps virtually fat-free fromage frais
chopped fresh chives to garnish
Butternut squash, like its name, has a sweet rich buttery ﬂavour which is ideal for a thick creamy soup. If you wish, you can keep the soup chunky by liquidising only half of the soup and mixing it with the unliquidised half.
1 Cut the squash in half lengthways, using a large chopping knife. Remove the seeds and peel away the thick skin, using a small knife.
2 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– 3 minutes. Add the thyme, stock and bay leaves and simmer gently until the vegetables are soft.
3 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 black pepper.
4 Just before serving, remove from the heat and stir in the fromage frais, reserving a little for the garnish. Pour into individual serving bowls. Serve each with a swirl of fromage frais and a pinch of chopped chives.