AUTUMN SQUASH SOUP

AUTUMN SQUASH SOUP

Serves 4

Points per serving 0

1 medium butternut squash, peeled, deseeded and chopped

1 large onion, chopped

3 celery sticks, chopped

2 vegetable stock cubes dissolved in 900ml hot water

½ tsp ground cumin (optional)

½ tsp ground coriander (optional)

salt and pepper

fresh coriander or chives to garnish

Put the squash, onion and celery into a large saucepan and add the stock, cumin and coriander.

Bring to the boil, then reduce the heat and simmer for about 20 -25 minutes until all the vegetables are tender.

Transfer the soup to a liquidiser or food processor and blend until smooth and velvety.

Return to the saucepan and reheat gently.  Season to taste and serve garnished with either fresh coriander or chives.

When in season you can make this soup with pumpkin instead of squash.  (personally I prefer squash...it has a richer flavour)

To roast the squash: cut into chunks and squirt with spray oil.  Roast at 200'C, 400'F or Gas 6 for about 45 mins.

Or you can just cut the squash in half (with the skin on) remove the seeds, spray each half with oil and roast as above.  It might take a bit longer than 45 mins depending on the size.  You can then eat it out of the skin..0 points and yummy