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Winter Warmer Squash Soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

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