Name: Spicy butternut squash soup
Prep time: 15 minutes
Cook time: 30-40 minutes
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 1 onion, chopped; half–1 red chilli, chopped; 1 clove garlic, crushed; 2x medium butternut squash, peeled, deseeded and chopped; 1 tbsp medium curry paste; 1 low-salt vegetable stock cube; 200ml reduced-fat coconut milk; 2 tbsp fresh coriander, chopped; freshly ground black pepper, to serve; slice chilli and coriander leaves, to garnish

This delicious soup is warming with a kick of spice.

Serves

Prep

15 minutes

Cook

30-40 minutes

Nutritional Information:

Each 380g serving contains (includes serving suggestion)

KCal: 204
Carbs: 25.3g
Fibre: 6.6g
Protein: 3.9g
Fat: 8.2g
(Low)
Saturates: 3.4g
(Low)
Sugars: 14.2g
(Low)
Salt: 0.3g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

1 tbsp rapeseed oil
1 onion, chopped
half–1 red chilli, chopped
1 clove garlic, crushed
2x medium butternut squash, peeled, deseeded and chopped
1 tbsp medium curry paste
1 low-salt vegetable stock cube
200ml reduced-fat coconut milk
2 tbsp fresh coriander, chopped
freshly ground black pepper, to serve
slice chilli and coriander leaves, to garnish

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Method

Step 1

Heat the oil in a saucepan. Add the onion, chilli and garlic, and fry for 4-5 minutes until softened.

Step 2

Add the squash and continue to fry for 5 minutes. Stir in the curry paste and fry for a further minute.

Step 3

Pour 500ml boiling water over the squash, crumble in the stock cube and bring to the boil. Cover and simmer for 15-20 minutes, until the squash is tender. Transfer to a food processor or blender and blend until smooth.

Step 4

Return to the pan, add the coconut milk and coriander. Heat through and serve sprinkled with black pepper. Garnish with a slice of chilli and torn coriander leaves.

Recipe tips

If you don't like things too spicy, omit the chilli and use a mild curry paste or powder instead.
You could make this soup with sweet potato instead of butternut squash.
Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave taking care to stir regularly.

Spicy butternut squash soup

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

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