Thai Butternut Squash Soup

Thai Butternut Squash Soup

Originally from WW magazine

Points per serving: 0

Core recipe

Low fat cooking spray
1 large onion, chopped
2 sticks celery, chopped
15g (1/2oz) fresh ginger, chopped
2-3 cloves garlic, chopped
2 lime leave shredded (optional)
2 tsp Thai 7 Spice powder (I always use 1tsp as it's too hot for me)
600g (1lb 5oz) squash, peeled, de-seeded and chopped roughly
600ml (20floz) veg stock, made from a cube
Handful of fresh coriander, chopped, plus some for garnish

Spray pan with low fat cooking spray and sauté the onion, celery, ginger, garlic and lime leaves, if using, for 5-6 mins to soften.

Add the Thai 7 spice powder and squash, and stir together. Pour in stock, bring to boil, cover and simmer for 20 minutes or so until all the vegetables are soft.

Throw in the coriander, pour the soup in blender and blend until fairly smooth (depending how chunky you like it).

Season and serve with more coriander sprinkled over.

This soup can be frozen.