Save for later

Spicy butternut squash soup

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
This spicy winter warmer is delicious served with crusty bread.
Serves
4
Prep
15 minutes
Cook
30-40 minutes
Each 606g serving contains (excludes serving suggestion)
KCal
246
Carbs
33.1g
Fibre
9.1g
Protein
5.5g
Fat
8.1g
Saturates
3.40g
Sugars
18.5g
Salt
0.90g
Portion Fruit & Veg
4
Ingredients
Ingredients
1 tbsp rapeseed oil
1 onion, chopped
half–1 red chilli, chopped
1 clove garlic, crushed
2 butternut squash, flesh cubed
1 tbsp medium curry paste
1 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
Please view Whisk.com privacy policy for more information
Method
  1. Heat the oil in a saucepan. Add the onion, chilli and garlic, and fry for 4-5 minutes until softened.
  2. Add the squash and continue to fry for 5 minutes. Stir in the curry paste and fry for a further minute.
  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.
  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.
Chefs 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.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk