Butternut squash soup

Roasting brings out the sweetness of the butternut squash giving this soup a deliciously hearty flavour.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4

Nutritional values

Energy kcals 157
Protein g 6.9
Soya protein g 4.9
Total Fat g 9.6
polyunsaturated fat g 2.8
monounsaturated fat g 4.9
saturated fat g 1.5
Carbohydrate g 10.2
Sugar g 6.8
Fibre g 3.4
Calcium mg 169
Sodium mg 397

What you need:

• 2 butternut squash, de-seeded and cut into chunks
• 2 tbsp olive oil
• salt and pepper
• 3 leeks, sliced
• 4cm piece fresh root ginger, peeled and grated
• 2 tbsp fresh thyme
• 450ml chicken stock
• 300ml Alpro soya Original alternative to milk
• 3 tbsp Alpro soya alternative to Organic Plain Yogurt

What you do:

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the butternut squash on a baking tray, and drizzle with a tablespoon of olive oil over and season with salt and pepper.
3. Roast the squash for about 30 minutes or until soft.
4. In a large saucepan, heat the remaining oil and cook the leeks, ginger and thyme for about 5 minutes or until the leek beginning to soften but not colour. Season to taste.
5. Add the stock and the roasted squash and bring to the boil. Add the milk alternative and heat gently.
6. Purée in a food processor until smooth. Return to the pan and heat ready to serve. Can be served drizzled with the yogurt and garnished with thyme.

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