Butternut squash soup and cheesy tabasco toast

Ingredients

• Frylight
• 1 onion, diced
• 1 medium butternut squash, peeled, deseeded and cut into chunks.
• 1 small potato, peeled and quartered
• 1 sweet potato, peeled and chopped
• 1 carrot peeled and chopped
• 3 tbsp passata
• 2 garlic cloves, peeled and chopped
• Freshly ground salt and pepper
• 900ml vegetable stock
• A few thyme sprigs to serve
• (For the cheesy toast)
• 4 slices of wholemeal bread from a 400g loaf
• 80g reduced fat cheddar
• Tabasco sauce

Method

1. Spray a large pan with frylight and place over a low heat, add the onion and cook for 1-2 minutes.
2. Add the butternut squash, potato, sweet potato and carrot and cook for 2 minutes over a medium heat. Add the garlic and season. Pour in the stock and simmer for 25 minutes.
3. Towards end of soup cooking make cheese on toast, sprinkled with Tabasco sauce
4. Using a hand-blender or food processor, blend soup until smooth and serve sprinkled with thyme sprigs with the cheesy toast on the side.