Peppery Butternut Squash Soup
A spicy soup with a cheesy twist. This heart warming dish makes a great supper.
Preheat the oven to 200°C/400°F/Gas 6.
Peel and chop the butternut squash into small pieces.
Mix together the chilli powder and lemon juice and add to the butternut and toss well to coat.
Place the butternut squash in a roasting tin and bake for 30-40 minutes or until very soft.
Set aside 20g of the cooked butternut squash and 1 triangle of The Laughing Cow Light. Transfer the remaining cooked butternut squash to a saucepan and add the hot vegetable stock and The Laughing Cow Light.
Season with salt and pepper and simmer for 15 minutes.
Blend the soup and serve.
Garnish with the parsley and reserved butternut squash and cheese.
Preparation time: 20 mins
Cooking time: 1 hour
Calories: 132 kcal
Fat: 7 g
300g pumpkin or butternut squash
Pinch of hot chilli powder
1 tsp lemon juice
400ml/15 fl oz hot vegetable stock
5 The Laughing Cow Light triangles
Flat leaf parsley