Name: Winter Warmer Squash Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 15 oil sprays (15 kCal); 2 medium red Onions (112 kCal); 1 butternut squash (224 kCal); 4 Garlic cloves(18 kCal); 200g Carrots (60 kCal); 100g Parsnip (64 kCal); 400g Sweet potato (348 kCal); 12g Curry Powder (35 kCal); 150g Red Lentils (537 kCal); 400g coconut milk (292 kCal light/568 full); 1 litre vegetable stock (70 kCal)

Winter Warmer Squash Soup

5 Nov 2016

by RickRock

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

When the nights are drawing in and the north wind howls, you need something special to warm your innards. I take a flask of this Winter Warmer Squash Soup to ward off the elements if I have to venture out - and friends and family really appreciate a mug of this to greet them coming in from the cold. I've listed the pressure cooker method below but you can use a large heavy based pan - just simmer & stir for about 30 minutes. If you use light coconut milk it works out at a pleasing 225 kCal per portion.

Ingredients

15 oil sprays (15 kCal)
2 medium red Onions (112 kCal)
1 butternut squash (224 kCal)
4 Garlic cloves(18 kCal)
200g Carrots (60 kCal)
100g Parsnip (64 kCal)
400g Sweet potato (348 kCal)
12g Curry Powder (35 kCal)
150g Red Lentils (537 kCal)
400g coconut milk (292 kCal light/568 full)
1 litre vegetable stock (70 kCal)

Instructions

Peel & dice all the vegetables.
Pour (or spray) the oil into the pan and heat.
Add the onion and garlic - brown slightly.
Put in all the other vegetables and blend together.
Stir in the lentils and the stock.
Put on the lid and cook under pressure for 10 minutes as per your maker's instructions.
Allow to cool; remove lid and combine into a potage with an electric or hand blender.