Butternut Squash Soup (VE)

Cooking time:

40 minutes

Ingredients:

·       1kg butternut squash - peeled and diced

·       500ml skimmed milk

·        1 white onion – peeled and diced

·        4 garlic cloves – peeled and crushed/chopped

·        1 Tbsp extra virgin olive oil

·        1 Tbsp thyme (fresh or dried)

·        Salt, pepper and paprika to season

Method:

1.     Heat the olive oil in a pan then soften the onion and garlic with the thyme for 2 to 3 minutes.

2.   Add the diced butternut squash to the pan and continue cooking for another 5 minutes.

3.   Cover the pan to allow the butternut squash to cook and soften for another 20 minutes.

4.   Blend the contents of the pan in a blender or food processor with the skimmed milk then return to the pan to continue cooking for another 10 minutes.

5.    Season with salt, pepper and paprika.

Servings:

5

Nutrition per serving:

174 kcal (VG)

P 6g - C 29g – F 5g

Topping suggestions:

Fried onions, chilli flakes, grated cheddar/parmesan

Tips:

Swap the skimmed milk for 0% skyr for a higher protein content