Curried Butternut Squash Soup

Winter is officially here which means hot lunches are a must! Soup is great as you can make a big batch on a Sunday afternoon and eat it for lunches throughout the week. This recipe is SOUPer easy (sorry I couldn’t help myself)! It’s only got a few ingredients and is really simple to make. The curry powder give it a good old kick. If you’re not too keen on spice, put in a little bit less chilli or miss it out completely.

Approx. 320 calories per portion with a slice of bread

If you try the recipe, let me know and tag me in your recreations on Instagram @sarahcavenfitness

Curried Butternut Squash Soup

Ingredients (makes around 4 portions)

  • 1 medium butternut squash, peeled, de-seeded and cut into chunks

  • 1 red onion, finely diced

  • 1 teaspoon lazy garlic/1 garlic clove

  • 1/2 teaspoon lazy chilli or 1/2 teaspoon chilli flakes - miss this out if you’re not good with too much spice

  • 1 chicken or vegetable stock cube

  • Salt and pepper to taste

Method

  • Chop up a couple of the butternut squash chunks into smaller cubes and put them onto a baking tray with a little bit of oil, salt and pepper. Put them into the oven at 180 degrees for 15-20 minutes.

  • Cook the onion in a large pan for around 5 minutes until soft.

  • Add the garlic and chilli and cook for another couple of minutes.

  • Add the butternut squash and curry powder, stir to combine.

  • Add the stock cube and fill the pan with water, just enough to cover the butternut squash.

  • Pop a lid on the pan and simmer for around 25-30 minutes or until the butternut squash is soft.

  • Blend with a hand blender or food processor until smooth and season to taste.

  • Top the soup with the roasted butternut squash cubes and enjoy with a slice of bread dunked in!

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Curried Butternut Squash Soup
Sarah Caven