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Full choice 2 pts for the whole recipe
1 squash, peeled, seeded & diced
500ml skimmed milk
2 x 400g cans chopped tomatoes
1 tbsp fresh grated ginger
¾tsp salt
1 tbsp chopped fresh parsley
In a large pan, combine squash and milk.
Cook until the squash is soft, approx 30 mins.
Stir in 1 can tomatoes, blend until smooth.
Add remaining ingredients, except parsley.
Cook until heated through, 3 mins. Stir in parsley and serve.
