Skinny Curried Squash Soup
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
Method
- 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.