This deliciously warming broth is comfort food in a bowl.

Serves: 4

Everything in bold is a Free Food - so enjoy as much as you like!

Preparation & cooking time: 55 minutes

you will need...

Fry Light
3 leeks, chopped
908g/2lb butternut squash, peeled, deseeded and cut into 2.5cm/1in cubes
large pinch of ground allspice
large pinch of freshly grated nutmeg
852ml/1½pt stock made with Vecon
salt and freshly ground black pepper
1 tbsp freshly chopped coriander
284ml/ ½pt skimmed milk
fat-free natural yogurt, to serve
fresh coriander, to garnish

1. Spray a non-stick saucepan with Fry Light and cook the leeks for 5-6 minutes until soft and beginning to change colour. Stir in the squash, allspice and nutmeg and continue to cook for 1 minute.
2. Pour in the stock, add the seasoning and bring to the boil. Stir in the coriander, cover and simmer for 35 minutes until the squash is soft. Transfer the soup into a blender or food processor and process until smooth.
3. Return the soup to the saucepan, stir in the milk and gently reheat for about 3 minutes until piping hot, taking care not to let it boil. Season to taste. Pour into serving bowls, top with a swirl of yogurt and garnish with the coriander.