Roasted Butternut
Squash Soup
Points per recipe: 6
Core recipe
Butternut squash, about 700g, halved and with seeds scooped out
4 tsp olive oil
1 onion, chopped
1 potato, peeled and diced (approx 200g)
1 litre vegetable stock
2 tbsp 0% Greek yogurt
Preheat the oven to 190C/Gas 5.
Place the squash on a baking tray, cut side up, sprinkle with 2 teaspoons of the oil and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh.
Place the squash on a baking tray, cut side up, sprinkle with 2 teaspoons of the oil and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh.
Heat the rest of the oil in a pan and fry the onion until
soft. Add the potato, squash and stock. Cover, bring to a boil and simmer for
15 minutes.
Purée in a blender and return to the pan. Add the yogurt and
reheat until piping hot, but not boiling .
