Spicy Butternut Squash Soup

Makes loads but it freezes well. I have given this to loads of people and they all rave about it.

Ingredients

1 largish Butternut Squash
A little oil or Spray and Fry
1 onion
1 tin tomatoes
1 – 2 tsp vindaloo curry paste or your favourite curry powder (depending on your tolerance)
1 can coconut milk (light if preferred)
2 stock cubes dissolved in 1 pint water (or chicken Bovril which is free on Slimming World)
salt
Granulated sweetener (optional)

Method

Slice the butternut squash in half lengthways and scoop out and discard the seeds (I find a melon baller brilliant for this if you have one).

Cut the squash into pieces about 2 inches square and place in a microwaveable dish. Cover and cook on full power until the squash is soft, about 5 – 10 minutes I think.

In a large saucepan fry the onion until soft then add the tomatoes and the curry paste/powder and cook for a few minutes. Add the coconut milk, the squash and three quarters of the stock and heat through.

Puree the lot and adjust the thickness with more stock/coconut milk if required also. Add a bit of sugar/sweetener to adjust taste.

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