Soup, made with lots of healthy veggies can’t be beaten for a filling snack and I love a big bowl of soup for lunch, often I add fresh spinach and wafer thin turkey to the bowl of soup to make it even more nutritious and filling.
I also like to pour a mug of soup if I’m feeling peckish throughout the day and fruit just isn’t going to cut it!
I love watching cooking programmes on the Food Network and Good Food Channel and I got the idea for this soup from a show called “Healthy Appetite” with Ellie Krieger on the Food Network. She only used sautéed onions and the squash, but I wanted to up the vegetable intake and flavour so I came up with this yesterday and I can’t wait to have a big bowl of it today for lunch, is Delish, warming and the yoghurt and coriander at the end just lift it to another level!
(If you don’t want it overly spicy, leave out the chilli)
Spicy Butternut Squash Soup
1 large butternut squash (about 2lbs weight) peeled, deseeded and chopped
2 small or one large red onion, chopped
3 sticks of celery, trimmed and chopped
1 yellow pepper, deseeded and sliced
2 cloves garlic, sliced
1 red chilli, deseeded and finely chopped (omit or reduce amount depending on your own taste!!)
1 heaped tablespoon garam masala
1.5 litres chicken stock (or veg stock if you prefer)
To serve: fat free natural yoghurt (1 tablespoon per serving) and some freshly chopped coriander
– sauté all the veg in a large pan, starting with the onions and add each additional vegetable after a few mins, stirring well. I used a tablespoon of coconut oil but you can use any oil, or low cal spray you like
– add the garam masala and stir well
– add the stock, bring to the boil the. Reduce and simmer for 20 mins or until a the veg is softened
– blend using a stick blender or in a liquidiser
– pour into bowls then drizzle with a tablespoon natural yoghurt and top with the coriander (it’s also lovely without this last step!)