Name: Skinny Curried Squash Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 450g Squash (144 kCal); 1 clove of Garlic (4 kCal); 180g Onions (63 kCal); 1 tsp Curry Powder (6 kCal); 500 ml vegetable stock (35 kCal); 1 tbsp chopped coriander leaves

Skinny Curried Squash Soup

13 Nov 2017

by Wholeness

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

This skinny curried squash soup is only 38 kCal/portion - it’s vegan, gluten-free, fat-free and super healthy. Most importantly it’s very easy to make and incredibly tasty. Serve it with some wholesome bread or crackers if you like.

Ingredients

450g Squash (144 kCal)
1 clove of Garlic (4 kCal)
180g Onions (63 kCal)
1 tsp Curry Powder (6 kCal)
500 ml vegetable stock (35 kCal)
1 tbsp chopped coriander leaves

Instructions

Preheat the oven to 180C degrees.
Peel the squash, remove the seeds and cut the flesh into bite sized chunks (measure out 450g exactly, if you’re counting the calories). Arrange them neatly in a baking dish.
Peel and finely slice the onion. Peel and roughly chop the garlic. Scatter these around the squash.
Pour over the stock, making sure the onion is covered by the the liquid.
Put the dish in the oven and bake for about 45 minutes, until the vegetables are soft and slightly brown. Transfer to a pan.
Dry-fry the curry powder until fragrant and browned. Add to the pan, together with the herbs.
Whiz the soup with a stick-blender until smooth.
Serve hot, garnished with some coriander leaves. You can add a dollop of natural yoghurt or crème fraiche of you like.