Butternut Squash & Ginger Soup

Butternut Squash & Ginger Soup

Serves 4

Points per serving: ½ (original points)

Core recipe

1 tbsp olive oil

1 medium onion, peeled and chopped
2 cloves garlic, crushed
700g/1½lb butternut squash, peeled and chopped
2" (5cm) freshly grated ginger root
a pinch freshly grated nutmeg
to taste salt and freshly ground black pepper
900ml/1½ pts light vegetable stock

Saute the onion and garlic in the oil for 5 minutes covered, without browning.

Add the butternut squash, ginger, nutmeg and a little seasoning. Cover and continue to cook for a further 10 minutes stirring occasionally to prevent browning.

Add the stock, bring to the boil and simmer for 20 minutes or until the squash is tender.

Puree the soup in a blender or processor. Reheat to serve