Butternut squash and cottage cheese soup recipe

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  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 136 calories / serving
  • Freezable
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Heat the oil in a saucepan, add the onion and celery and fry gently for 5 minutes.

Add the butternut squash and fry for a further 5 minutes.

Add the prepared vegetable stock, bring to the boil and simmer for approximately 25 minutes until the squash is tender.

Transfer the soup to a blender or food processor (or use a hand blender in the pan). Blend until smooth.

Add the cottage cheese and blend again, adjusting the consistency if necessary.

Season to taste. Serve hot with a swirl of crème fraîche or natural yogurt. 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 2 x 15ml spoons olive oil
  • 500g diced butternut squash
  • 1 small onion peeled and chopped
  • 2 sticks of celery - chopped
  • 500ml vegetable stock
  • pinch of mixed herbs seasoning
  • 100g Tesco Light Choice natural cottage cheese
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  • Energy 569kj 136kcal 7%
  • Fat 6.5g 9%
  • Saturates 1.2g 6%
  • Sugars 7.5g 8%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 12.9g Protein 5g Fibre 3.2g

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