Curried Butternut Squash Soup
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Prep Time
5 MINS
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Cook Time
1 HR
- KCals 78
- Carbs 14G
6 Servings
Ingredients
- 1 butternut squash (or pumpkin)
- 500 ml tomato passata
- 1 onion roughly sliced
- 1 red chilli roughly chopped, seeds left in
- 2 cloves garlic roughly chopped
- 2 tsp ground cumin
- 1 tsp turmeric
- 1/4 tsp ground cinnamon
- 500 ml vegetable stock made up using 2 stock cubes
- low calorie cooking spray
Instructions
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Carefully cut the butternut squash in half, remove the seeds and place skin side down on a baking tray. Bake in the oven at 180 degrees for around 40 minutes until soft and golden.
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Meanwhile, place the onion, garlic and chilli into a saucepan with a little low calorie cooking spray. Cook until soft and add the cumin, turmeric and cinnamon. Add the passata, season and stir well.
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Once the butternut squash is cooked, spoon the flesh out of the skin and add to the curry sauce. Mix well to break up the squash and pour into a blender with the stock. Blitz until smooth and silky.
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Serve with a dollop of fat free natural yoghurt, 1/2 tablespoon of pumpkin seeds and a sprinkle of coriander - or whatever garnish takes your fancy!