Creamy Butternut Squash and Spinach Soup

A creamy soup with subtle flavours and a protein boost from the tofu.

Ingredients:

Low fat cooking spray

1 small butternut squash, peeled and cubed

1 onion, finely chopped

2 cloves garlic, crushed

1 medium potato, cubed

salt and pepper

1/2 tsp chilli power (mild, as I am a bit of a wuss)

1/2 tsp ground nutmeg

juice of 1/2 lemon

1 litre of veg stock

1 pack of silken tofu (firm)

200g baby spinach, chopped

To make:

1) Boil the butternut until tender, drain and reserve the water to use as part of the stock.

2) Put some cooking spray in a pot and add onion, cook 2 minutes and add garlic. Cook, stirring, for a further 3 minutes.

3) Add potato and all seasoning. Cook for about 3 minutes, then add the stock, bring to the boil and turn down to simmer. Cook about 15 minutes until the potato is tender.

4) While that is simmering, combine the butternut squash and tofu in a bowl, then blend or whisk until smooth.

5) When the potato is cooked, blend the mixture. Add this gradually to the tofu mix, stirring to combine, then blend the mix.

6) Put soup back in the pot, reheat and add the spinach. Cook another few minutes until spinach is wilted. Serve garnished with some baby spinach leaves.

Serves 4.