Recipe for Sweet Butternut Squash soup...

It's that time of year again... yep, that's right, time for some good old fashioned food to make us feel all warm inside.

It can be so tempting to 'eat bad' when the weather turns... steaks, chips, desserts/ home baking... basically any food that 'warms' and 'comforts' us in from the cold. Of course these foods are all fine in moderation (as 'treats' as it were) but if eaten too often, it can be easy for the lbs to creep back on.

So what better to balance things out than a tasty, nutritious, heart-warming soup. This one is all 3 rolled into one, with a sweet little kick for extra warmth!

What you'll need:

1 small butternut squash (diced)

450g sweet potatoes (diced)

1 small onion (finely chopped)
1 large Granny Smith apple (diced)
950ml vegetable stock/water

2 tsp Olive oil
1 tbsp dried mixed herbs

Blender

8 servings, takes 30 mins (5 mins prep, 25 mins cooking time)

1. Heat the oil in a large saucepan and sautee the onions, butternut squash and sweet potato for 5 minutes. Add the apple, vegetable stock and herbs and bring to the boil. Reduce heat, cover pan and allow to simmer for 20 minutes.
2. Remove pan from heat. Work in batches depending on size of blender, pour soup into the blender and blend until smooth. Serve soup and/or re-fridgerate the remainder (great for taking to work or saving for another day). Choice to add a wholemeal bread roll or pitta, slither of light margerine. Garnish to decorate if desired.
3. Grab a spoon, snuggle up and enjoy!

Per Serving (without roll or pitta and margerine) - 138 kcals, 2.9g protein, 27.9g cardohydrates, 1.6g fat (0.2g saturated fat), 3.9g fibre, no added sugar.