Spicy butternut squash soup
prep: 15 minutes
cook: 30-40 minutes
serving: 4
Nutrition Facts
each serving
KCal
204
Carbs
25.3g
fiber
6.6g
Protein
3.9g
Fat
8.2g
Saturates
3.4g
Sugars
14.2g
Salt
0.3g
Fruit/Veg Portion
3
Ingredients
all 11 types- 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
Directions
4 steps in totalStep 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.
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