1kg peeled and chopped butternut squash
200g chopped onions
1tsp ground cumin
1tsp garam masala
2 crushed cloves garlic
Put the ingredients above into a covered pan and fry for about 10 minutes. When the squash and onions are cooked, add about 700ml hot stock and a can of low fat coconut milk (400ml). Cover and gently cook for about another 10 mins, then blitz.
Serves 5-6, about 210 kCal per portion.
One Reply to “Spiced Butternut Squash & Coconut Soup”
Substituted curry powder for the garam masala, used red onions and more stock & coconut milk – no point in wasting what’s left out of a 400ml can.
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