Indian spiced butternut squash soup – a low fat, low calorie, gluten and dairy free delight that absolutely delivers on flavours.
So easy to make and can be enjoyed more than once.
I took this over to a friends for our lunch – something wonderfully comforting about a bowl of soup.
If you prefer it less spicy then halve the spice amounts.
This makes 1200ml of soup
Macros per 100ml:
Calories 70, Fat 2.5g, Carbs 9.2g, Fiber 1.4g and Protein 1.3g
- 2 Medium White Onions
- 700g Peeled Butternut Squash
- 2 Tbsp Coconut Oil
- 1 Litre Chicken Stock
- 2 Tsp Garlic Powder
- 2 Tsp Crushed Chillies
- 2 Tsp Garam Masala
- 2 Tsp Curry Powder
You will need:
- Vegetable Chopping Board
- Sharp Knife
- Large Saucepan With Lid
- Measuring Spoons / Scales
- Blender / Liquidiser
Peel and finely chop your onions
Peel and cube your butternut squash
Melt your coconut oil over a medium heat
Add your onions and butternut squash. Stir in and cook for 5 – 7minutes gently until softened
These are the spices I used.
I bought them from Sainsbury’s world food aisle. Best value 🙂
Make or heat your chicken stock
Add your garlic powder, garam masala, crushed chillies and curry powder
Stir in well
Add your sock
Add lid and simmer for 45 minutes stirring occasionally
Blend or liquidse and enjoy
This keeps well in an airtight container in the fridge or can be frozen