Spiced Butternut Squash and Coconut Soup – 4sp

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Step 1

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.

Step 2

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.

Step 3

Serve with a final sprinkle of crushed chillis, sprinkle of fresh coriander and 1 tbsp light yoghurt swirled through per person.

Step 4

Enjoy!

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