Simple and Skinny Butternut Squash Soup

This soup recipe is so easy, but yields such a delicious couple of bowl fulls, and is very low calorie, if you're watching your calorific intake - the below comes in at 276 calories, and is enough for two portions.

It's completely devoid of any meat or meat products, so counts if you're adopting a vegetarian or even vegan diet, and is surprisingly satisfying.

Simple and Skinny Butternut Squash Soup

Here's how:

• 260g butternut squash, roasted
• Drizzle olive oil
• 1 white onion
• 1 clove of garlic
• Fresh ginger root (about two cm)
• 1 tsp cayenne pepper
• 1 Knorr Vegetable Stock Pot made up with 600ml water

Firstly take a small butternut squash and roast whole for 30 minutes. Then cut straight down the middle and remove all the flesh, and set aside for the moment.

Drizzle the olive oil into a pan and place on a low heat.

Peel and dice the onion and crush the garlic and add to the pan to saute.

In the meantime, peel and slice the ginger and make up the stock.

Once the onion and garlic has softened, add the butternut squash, the ginger and the cayenne pepper and pour over the stock.

You can salt here, but the stock should provide that for you.

Cook for fifteen to twenty minutes, and then blitz. (If using a Nutribullet like I do to blitz the soup, make sure you allow the soup to cool a little first).

Return to the heat to warm up then serve. Enjoy!

Here are some other vegetarian soup options:

Winter Vegetable
Curried Parsnip and Spinach Soup
Red Pepper Soup
Roasted Tomato & Basil Soup
Creamy Mushroom Soup without Cream
Restorative Green Soup
Leek, Potato and Cauliflower Soup
Mexican Mushroom Soup