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.