Spicy butternut squash soup

This recipe is low points, filling and travels great into work. It's still a tiny bit bland and I'm planning to have a bit of a think about what other flavours would perk it up a little.

Recipe

• 1 medium onion, chopped
• 1 butternut squash, cut into cubes
• 800ml chicken or vegetable stock
• 1/4 teaspoon cumin
• 1/2 teaspoon dried chilli
• 1 pinch of salt
• 1 pinch of pepper
• 100g very low fat cream cheese
• Fresh coriander

1. Cook onions with 1 tablespoon of water until onions are soft.
2. Add butternut squash and stock. Simmer until butternut squash is soft right through when poked with a fork.
3. Add herbs and then blend until the soup is smooth.
4. Add soft cheese and blend again until the soft cheese has been incorporated.
5. Serve garnished with some fresh coriander.

Serves 6
0.5 weight watchers points per serving
1 serving of fruit and vegetables

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