It is definitely now the weather for soup, so even though I've been making loads of soup over the summer, the season for it has finally arrived! I'm not usually a fan of butternut squash, I got very ill from eating mussels once and I'd had butternut squash stew earlier in the day and still associate the two, but I thought it was time to try it again. I'm still not sure I could eat chunks of the stuff but whizzed up in soup it's different. This was really tasty and creamy especially with the addition of the cream cheese.
Butternut Squash, Red Pepper and Soft Cheese Soup (adapted from www.weightwatchers.co.uk)
(1 WW ProPoint per serving)
1 onion, chopped
1 butternut squash, peeled and cut into chunks
1 pepper, deseeded and chopped
2 veg stock cubes, dissolved in 1.2 litres water
150 ml skimmed milk
100g extra light soft cheese
1 tbsp fresh chives, chopped
salt and pepper
Spray a large saucepan with low fat cooking spray. Add the onion and cook gently for about 3 minutes, until softened, but not browned.
Add the butternut squash, red pepper and vegetable stock. Heat until simmering, then cook gently for about 25 minutes, partially covered, until the vegetables are tender.
Add the soft cheese and using a hand blender, blend until smooth. Return to the saucepan. Add the milk and chopped chives. Reheat and season to taste.
Ladle into warmed bowls and serve.