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Spicy butternut squash soup

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Spicy butternut squash soup
This delicious soup is warming with a kick of spice.
Serves
4
Prep
15 minutes
Cook
30-40 minutes
Each 380g serving contains (excludes serving suggestion)
KCal
204
Carbs
25.3g
Fibre
6.6g
Protein
3.9g
Fat
8.2g
Saturates
3.4g
Sugars
14.2g
Salt
0.3g
Fruit/Veg Portion
3
Ingredients

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

Method

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.
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