Butternut squash, like its name, has a sweet rich buttery ﬂavour which is ideal for a thick creamy soup.
Per serving 129 calories, 0.8g fat
Prep time 20 minutes
Cook 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
If you wish, you can keep the soup chunky by liquidising only half of the soup and mixing it with the unliquidised half.
- 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– 3 minutes. 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 black pepper.
- 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.