The result was this recipe which I have to say hit the spot. The coconut milk adds a lovely creamy flavour whilst the thyme adds just that hint of herbiness. If you can’t get a hold of the fresh thyme, feel free to leave this out. Just add a little extra fresh coriander at the end!

Spiced Butternut Squash and Coconut Soup  – 4sp

Makes 4 portions = 4sp per portion (Flex)

Ingredients

1 large butternut squash, peeled, deseeded and chopped into rough medium sized cubes

1 onion, peeled and roughly chopped

2 garlic cloves, peeled and roughly chopped

1 inch piece of ginger, peeled and roughly chopped

Handful of fresh thyme leaves, roughly chopped (optional)

1 tbsp curry powder

½ tsp turmeric

1 vegetable stock cube (made up with 800ml boiling water)

1 x 400ml tin lighter coconut milk

Sprinkle of crushed chillies

Handful of fresh coriander

4 tbsp light greek yohurt

Method

Take a large saucepan, spray with 1kal and add the onion. Fry for 4-5 minutes until its starts to soften (add a little water to stop the pan getting dry). Then add the garlic, ginger, fresh thyme leaves, curry powder and turmeric and fry for another 3-4 minutes until the onions are totally softened.

Next add the vegetable stock, bring to a boil and then simmer for around 20 minutes (or until the squash is totally softened). Remove from the heat and pop into a food processor or blitz with a stick blender.  Once smooth, add back to the pan and add the coconut milk, stir and again bring to a simmer. Season with salt, pepper and crushed chillies to taste.

Serve with a final sprinkle of crushed chillis, sprinkle of fresh coriander and 1 tbsp light yoghurt swirled through per person.

Enjoy!

The post Spiced Butternut Squash and Coconut Soup  – 4sp first appeared on Slimming Kitchen Secrets.

The meat mixture makes enough to serve four so if you are only making it for two, make a big portion of the mince and then you can either freeze the rest for another time or serve the remainder the next day with some rice or cous cous.

Moroccan Stuffed Butternut Squash 

Serves 4 = 5sp per serving (Flex)

Ingredients

2 x medium butternut squash, halved lengthways and deseeded

400g extra lean beef mince

1 onion, finely diced

2 cloves of garlic, peeled and finely chopped

1 red pepper, deseeded and finely diced

Handful of mushrooms, finely diced

1 carrot, peeled and finely diced

2 tsp ras el hanout (or Shwartz Moroccan) spice

2 tsp cumin

1 tsp cinnamon

1 tsp crushed chillies

1 vegetable stock cube

1 tbsp tomato puree

Pinch of sugar

400g tin of chopped tomatoes

80g half fat mature cheddar

Method

Pre heat the oven to 180c.

Take the halved butternut squash and flesh side up, spray with 1 kal and season with salt and pepper. Place flesh side down onto a baking tray and pop into the oven for 30-40 minutes until the flesh roasts nicely and goes nice and soft. While the butternut squash is cooking prepare the sauce.

Take the mince in a large sauce pan and begin to brown. Add the onion and garlic and fry until the onion starts to soften then add the pepper, mushrooms and carrot, stor and fry for another few minutes. Then add all the spices and vegetable stock cue, stir and fry for a minute. Then add the tomato puree, sugar and chopped tomatoes and give a good stir. Add 100ml of cold water, turn the heat down and simmer until the squash is cooked. The sauce at this point should be nice and chunky, not too saucy but still nice and wet.

Take the butternut squash out of the oven and change the oven to a high grill setting. Flip the butternut squash so it is flesh side up and then carve out a little of the flesh to make a nice well, fluffing a little of the butternut squash underneath. Divide the mincemeat mixture between the butternut squash halves, top with the cheese and grill for 3-4 minutes until the cheese goes melty and gooey.

Serve with a nice green salad or, if you fancy it, the Moroccan chickpea and carrot salad that I served mine with (recipe to follow).

Enjoy!

The post Moroccan Stuffed Butternut Squash – 5sp first appeared on Slimming Kitchen Secrets.