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Spicy butternut squash soup

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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
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.
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