Butternut Squash, Red Pepper and Soft Cheese Soup

Made the above soup today and it was lovely, not as thick as I thought it would be but the flavour was fab (and that's the main thing!).  Recipe as follows:

Butternut Squash, Red Pepper and Soft Cheese Soup

2pp per serving

15 mins to prepare, 35 mins to cook

Serves 4

Ingredients:

5 sprays of calorie controlled cooking spray

1 onion, chopped

1 large butternut squash, peeled, deseeded and cut into 2.5cm/1inch cubes

1 medium red pepper, deseeded and chopped

1.2litres/2pints vegetable stock made with 2 stock cubes

100g/3.5oz medium fat soft cheese

150ml/1/4pint skimmed milk

1tbsp fresh chives, chopped, plus 1tsp extra for garnish

4tbsp virtually fat free plain yogurt

Method:

1.  Mist a large saucepan with the cooking spray.  Add the onion and cook gently for about 3 mins or until softened but not browned.

2.  Add the butternut squash, red pepper and vegetable stock.  Heat until the soup is simmering, then cook gently for about 25 mins, partially covered, until the vegetables are tender.

3.  Transfer the mixture to a blender or food processor and add the soft cheese.  Blend for 15-20 seconds, until smooth.  Return to the saucepan.  Add the milk and chopped chives.  Reheat and season to taste.

4.  Ladle into warmed bowls.  Serve each portion with 1 tbsp plain yogurt, 1 tsp fresh chives and season with freshly ground black pepper.