Whenever I go shopping I always buy butternut squash in one form or another. Whether it be pre spiralised, in a lasagne sheet, or in its natural giant form I just like the idea of having a 0sp carb in the house, just in case. For that reason, I always seem to have a whole butternut squash in the cupboard! This week, with the weather getting ever more wintery and cold, I just fancied a nice warming soup for lunch and so I thought it was about time I used up some of my squash stash.
The result was this recipe which I have to say hit the spot. The coconut milk adds a lovely creamy flavour whilst the thyme adds just that hint of herbiness. If you can’t get a hold of the fresh thyme, feel free to leave this out. Just add a little extra fresh coriander at the end!
Spiced Butternut Squash and Coconut Soup – 4sp
Makes 4 portions = 4sp per portion (Flex)
1 large butternut squash, peeled, deseeded and chopped into rough medium sized cubes
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 inch piece of ginger, peeled and roughly chopped
Handful of fresh thyme leaves, roughly chopped (optional)
1 tbsp curry powder
½ tsp turmeric
1 vegetable stock cube (made up with 800ml boiling water)
1 x 400ml tin lighter coconut milk
Sprinkle of crushed chillies
Handful of fresh coriander
4 tbsp light greek yohurt
Take a large saucepan, spray with 1kal and add the onion. Fry for 4-5 minutes until its starts to soften (add a little water to stop the pan getting dry). Then add the garlic, ginger, fresh thyme leaves, curry powder and turmeric and fry for another 3-4 minutes until the onions are totally softened.
Next add the vegetable stock, bring to a boil and then simmer for around 20 minutes (or until the squash is totally softened). Remove from the heat and pop into a food processor or blitz with a stick blender. Once smooth, add back to the pan and add the coconut milk, stir and again bring to a simmer. Season with salt, pepper and crushed chillies to taste.
Serve with a final sprinkle of crushed chillis, sprinkle of fresh coriander and 1 tbsp light yoghurt swirled through per person.