Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 3 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180C degrees.
  2. 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.
  3. Peel and finely slice the onion. Peel and roughly chop the garlic. Scatter these around the squash.
  4. Pour over the stock, making sure the onion is covered by the the liquid.
  5. Put the dish in the oven and bake for about 45 minutes, until the vegetables are soft and slightly brown. Transfer to a pan.
  6. Dry-fry the curry powder until fragrant and browned. Add to the pan, together with the herbs.
  7. Whiz the soup with a stick-blender until smooth.
  8. Serve hot, garnished with some coriander leaves. You can add a dollop of natural yoghurt or crème fraiche of you like.