1/2pt carrot, leek and butternut squash soup

1/2pt carrot, leek and butternut squash soup

From the kitchen of TAMSINBH

servings | 4
estimated Points® per serving | 1

2 large leeks, trimmed, washed and sliced
3 tsp half fat butter (1.5pt)
3-4 carrots, peeled and chopped
1 large butternut squash, peeled, deseeded and chopped
1 1/2pts veg or chicken stock
1/4 pt skimmed milk (0.5pt)
lemon juice

Cook the leeks in a large pan with the half fat butter for about 5 mins until softened. Add the carrots, butternut squash, stock and some seasoning. Cover and simmer for 20-25 mins until softened. Stir in the milk then whiz the soup until smooth (I usually just process 3/4 of the soup so I still have some diced veg for texture, which seems more satisfying to eat). Check the seasoning, adding lemon juice to taste, and reheat if necessary.

This is 0.5pt per serving if made as above, however, if you want it to be 0pt, then use Frylight instead of the half fat butter and don't add the milk. It will still be pretty creamy and velvety from the butternut squash