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Spicy Butternut Squash SoupIngredients
Fry Light, for spraying
852ml/172 pt stock made with Vecon
3 leeks, chopped
salt & ground black pepper
908g/2 lb butternut squash, peeled, deseeded & flesh cut into 1" cubes
1 tbsp freshly chopped coriander
284ml / 1/2 pt skimmed milk
large pinch of ground allspice
very low fat natural yogurt, to serve
large pinch of freshly grated nutmeg
fresh coriander, to garnish

Spray a non-stick saucepan with Fry Light and cook the leeks for 5-6 minutes until soft and beginning to change colour. Stir in the squash, allspice and nutmeg and continue to cook for 1 minute. Pour in the stock, add the seasoning and bring to the boil. Stir in the coriander, cover and simmer for 35 minutes until the squash is soft. Transfer the soup into a blender and puree. Return the soup to the saucepan, stir in the milk and gently reheat, do not boil. Season to taste, Pour into serving bowls with a swirl of yogurt and sprinkled with the coriander.