Spicy Butternut Squash Soup

There is no escaping it – we are DOOMED. Summer is over, the flip flops are packed away, the winter coats are out and our bellies are in need of some warming soup.

This one is from the glorious Eat Like A Girl and has become a firm favourite in our flat. Whenever I use Butternut Squash I always roast it first, without fail – it really brings out the sweetness and intensifies the flavour.

It’s stupidly easy to make, is spicy & coconutty so whisks you back to summer and if you follow weight watchers it barely touches your daily points allowance.

What’s not to love?

Spicy Butternut Squash Soup

makes 8 portions (3 weight watcher points)

2 medium Butternut Squash – peeled & diced
handful of dried chilli seeds
4 tbsps of olive oil
1 onion – sliced
1 clove of garlic – sliced
a thumb sized piece of ginger – chopped into rough matchsticks
1 green chilli – deseeded & sliced
800ml vegetable stock
100g red lentils
400ml light coconut milk
handful of chopped coriander
seasoning to taste
more dried chilli seeds, if you think it needs it.

Turn the oven to 170°c / 325°f / gas mark 3

Spread the diced butternut squash over a roasting tray or two. Don’t overcrowd the tray, as you don’t want to sweat the squash. Sprinkle with the dried chilli seeds and salt. Drizzle 2 tablespoons of olive oil. Roast for about an hour or until tender.

Once roasted place to one side and heat 2 tablespoons of olive oil in a large pan, on a medium heat fry the onions until soft – about 10 minutes.

Add the garlic, ginger and chilli, fry for a further few minutes.

Stir in the lentils and add the stock – cook for 10 minutes.

Carefully add the butternut squash and a can of coconut milk – cook for a further 10 minutes.

Stir in the coriander and season to taste – add more chilli seeds if you feel it needs it.

Blitz with a handblender.

Serve with a drizzle of coconut milk or a blob of creme fraiche, some chopped chillies if you like, a garnish of coriander or without all of this – it’s up to you.

Serve with the carb of your choice, I went for homemade focaccia.

2 responses to “Spicy Butternut Squash Soup

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