No Point Thai Butternut Squash Soup

A lovely, spicy, warming recipe that even hubby will eat!

Ingredients
Low fat cooking spray
1 large onion, chopped
2 sticks of celery, chopped
15g fresh ginger (I used the Barts ginger in the jar instead)
2-3 cloves garlic (ditto above)
2 lime leaves, shredded (optional)
2 tsp Thai 7-Spice
600g squash, peeled, de-seeded, chopped roughly
600ml vegetable stock
Handful fresh coriander (and extra to garnish)


Spray large pan with cooking spray and sauté the onion, celery, ginger, garlic & lime leaves for 5-6 minutes to soften.

Add Thai 7-spice and squash and stir together.

Pour in the stock, bring to the boil, cover and simmer for 20 minutes or until all vegetables are soft.

Chuck in the coriander and liquidise the soup until fairly smooth. Season to taste and sprinkle coriander on top.

Yummmmmmm!