Low Fat Apple And Squash Soup - cooking recipe

Ingredients

2 teaspoons olive oil
2 leeks, trimmed and sliced
1 apple, peeled, cored and diced
1 potato, peeled and diced
2 lbs butternut squash, peeled and diced
4 cups chicken stock
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon pepper
salt
1/2 cup grated light cheddar cheese

Preparation

Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.