Preparation time - 10 minutes
Cooking time - 45 minutes
- 1 small butternut squash (850g)
- 4 medium carrots (375g)
- 2 medium parsnips (325g)
- 1 medium onion
- 2 garlic cloves
- 2 tsp sunflower oil
- 1 litre boiled water
- 1 chicken or vegetable stock cube
- freshly ground black pepper
- low-fat natural yoghurt and chives, to serve (optional)
- Peel the squash, cut it in half, then scoop out the seeds. Chuck the seeds away and cut the squash flesh into rough 3cm chunks. Peel the carrots and parsnips and cut them into 2cm slices. Peel and roughly chop the onion and the garlic.
- Heat the oil in a large non-stick saucepan and gently fry the onion and garlic for 10 minutes until softened and lightly coloured, stirring occasionally. Stir in the squash, carrots and parsnips. Pour over the just-boiled water, crumble the stock cube on top and bring to the boil. Turn down the heat and simmer the vegetables for 25-30 minutes or until they are completely tender, stirring occasionally.
- Remove the saucepan from the heat and blitz the soup with a stick blender until smooth - or leave it a little chunky if you prefer. Warm the soup through, then ladle it into warmed bowls. Season with some black pepper and top with a swirl of yoghurt and a few chives if you want.
I used spray oil again, to take the ProPoints down to 7 for the whole recipe. 1 ProPoint a bowl with fat-free yoghurt. Yum.