Wednesday, 19 March 2014

Recipe: Chunky butternut squash soup

The post I did last week featuring some of my favourite healthy meal ideas seemed to go down pretty well, so I thought I would give out the recipe to my all time favourite soup! It's butternut squash, and I like to make it quite thick so it fills me up. The best part is that it only works out around 132 calories per serving! (Based on 4/5 people, depending how much stock you add.)

Another bonus to this recipe is that it is so simple and cheap to make, perfect for students and people looking to eat healthier but not spend a ridiculous amount.

2 Butternut squash
2 onions (I only had one and a half in the fridge but I would usually use 2.)
1 litre chicken stock (about 3 cubes)

And that my friends is it! I like to add salt/pepper/garlic/a few chillies as well because I like a bit of a kick, but you can alter this to however spicy you want. 

1. Preheat the oven to 180 degrees.
2. Peel the butternut squash and onions, and chop into chunks. Toss in a tiny but of oil and add salt/pepper/chilli/garlic and transfer to a baking tray.

3. Roast for 34-40 minutes or until the veg has slightly browned, but not burnt.
4. Tip the veg into a large pan and start to blend, adding the stock as you do so. I usually add about 700ml as I like my soup quite chunky, but add it all if you prefer a more soupy consistency.
5. Season again (to taste) and enjoy! I usually serve one portion for me to eat that day and transfer the rest into Tupperware boxes and put in the freezer for me to eat during the week.

As much as I would love nothing more than to wash this down with a huge loaf of warm, crusty bread, this serving suggestion of perfect for those carb-watching like me. I like to enjoy my soup with a couple of dark rye Ryvita's topped with low fat cottage cheese and some more chilli sauce. Absolute heaven.

Bon App├ętit!

Oh, and let me know if you attempt this, I would love to know what you think.

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