Low-calorie cooking spray
1 onion, chopped
2 celery sticks, chopped
3 red peppers, deseeded and diced
700g ready-diced butternut squash
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp cider vinegar
1 vegetable stock cube
100g fat-free natural fromage frais A few fresh chives, snipped, to serve
1 Spray a large saucepan with lowcalorie cooking spray and place over a medium-high heat. Add the onion, celery, peppers and a splash of water. Cook for 5 minutes to soften, adding more water if it gets dry.
2 Add the squash, paprika, cumin and cider vinegar, and crumble over the stock cube. Pour in 1.2 litres boiling water and bring to a simmer. Cover and cook for 15 minutes, or until the squash is tender.
3 Use a stick blender to purée until smooth, then loosen with a little extra water if too thick and season to taste. Mix the fromage frais with 100ml water. Divide the soup between 6 mugs or bowls, drizzle over the fromage frais and scatter with a few chives.