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Spicy Butternut Squash Soup
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1 syn/serving on GREEN Fry light 3 leaks, chopped | |
908g / 2lb | butternut squash, peeled, deseeded and cut in to 2.5cm / 1in cubes |
Large pinch | ground allspice |
Large pinch | grated nutmeg |
852ml / 1.5pt | stock made with Vecon |
Salt | |
freshly ground black pepper | |
1 tbsp | freshly chopped coriander |
284ml / 0.5pt | skimmed milk |
Very low fat natural yogurt, to serve | |
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 in to a blender or food processor and process until smooth.
Return the soup to the saucepan, stir in the milk and gently reheat for about 3 minutes until piping hot, taking care not to let it boil. Season to taste. Pour in to serving bowls, top with a swirl of yogurt and garnish with the coriander.
To freeze - after processing the soup, do not reheat or add the yogurt. Allow the soup to cool then transfer to the freezer. Thaw overnight in the refrigerator and reheat throughly for about 10 minutes until piping hot. Add the yogurt as directed.
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