It’s January, it’s cold, and i’m trying to get back on track with healthy eating. In my mind those three things mean one thing – soups and stews! On a cold night there’s nothing better than a big bowl of something warm and comforting. So today I made a big batch of butternut squash soup that tastes great, but has the added benefit of also being healthy (it’s syn-free on Slimming World).
The good thing with this recipe is that you can easily adapt it however you want, changing up the herbs and spices to what you prefer. I garnish the soup with a little drizzle of fat free greek yoghurt and some coriander leaves. A few seeds work nicely as well.
Roasted Butternut Squash Soup with Chilli and Cumin (Serves 6)
- 2 small butternut squash
- 2 small carrots
- 1 litre chicken stock
- 1 onion
- 2 cloves of garlic
- 1 red chilli
- 1 green chilli
- Ground cumin
- Coriander (to garnish)
- Fat Free Greek Yoghurt (to garnish)
- Pre-heat the oven to 200c
- Cut the squash into halves, scoop out the seeds, place on a baking try and then spray the exposed sides with oil (I use FryLight).
- Sprinkle the squash liberally with cumin and add to the oven. Roast for 30 minutes or until nice and soft
- Chop the carrot and add to the oven for the last 10 minutes
- While the squash is roasting slice the onion and fry in a pan until it’s getting soft.
- Slice the chillies and garlic then add to the onion, for about two minutes
- Add the stock to the onion and mix well.
- Once the squash is roasted scoop out the flesh and together with the carrots add to the stock mixture
- Bring to the boil and let simmer for 5-10 minutes, using a masher to break up the squash and carrots
- Using a blender (or a stick blender) puree the soup until smooth
- Pour the soup back into the pan and season with salt and pepper. At this point you can also add more cumin, or any additional flavours you might want. If the soups a bit thick you can extra water as well.
- Garnish with fat free greek yoghurt and coriander leaves