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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 480g serving contains (excludes serving suggestion)
KCal
256
Carbs
35.2g
Fibre
9.3g
Protein
5.3g
Fat
8.3g
Saturates
3.4g
Sugars
19.5g
Salt
0.31g
Fruit/Veg Portion
5
Ingredients

Ingredients

1 tbsp rapeseed oil
1 onion, chopped
half–1 red chilli, chopped
1 clove garlic, crushed
2 butternut squash, flesh cubed (weight 1.5kg)
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

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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