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.
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 plant-based 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.
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