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

Meat Free Monday Squash & Goat's Cheese Pot Pie

Another recipe to try if you are participating in Meat Free Monday that fits perfectly into the comfort food bracket that is often so needed after that first day back at work after a good weekend.

The filling is a combination of butternut squash, goat's cheese, red pepper, leek and ricotta with a smidge of garlic. In the interest of saving some calories, it's a pot-pie, or one with only a pastry lid rather than casing, the pastry in question - puff, my favourite for any pie.

This is an unctuous, satisfying pie recipe that is gorgeous without any addition of meat. Served with a portion of green vegetables such as broccoli, spinach, green beans or kale makes for a gorgeous meal. 

As well as Meat Free Monday, this is a great alternative or vegetarian dish if catering for non meat-eaters.

Meat Free Monday Squash & Goat's Cheese Pot Pie

Here's how:

• 100g soft Goat's Cheese (I used a Lidl version) 
• 1 small butternut squash
• 1 red pepper
• 1 leek
• 1 clove garlic
• 125g ricotta
• Pinch salt & black pepper
• 1/2 tsp thyme
• 1 sheet puff pastry (I used a Lidl version here) 
• 1 egg
• 1 tsp coconut oil

First pop the oven on to about 190 degrees.

Place the butternut squash in the oven for 25 minutes while you prepare everything else.

Now slice the leek and mince the garlic and add to a pan with the coconut oil on a low heat to soften.

Cut the pepper into small, equal-sized pieces and add to the pan.

After a few minutes, add the ricotta, the salt and pepper and the thyme too. Stir and allow cook for five minutes, then remove from the heat and set aside.

Cut or crumble the goat's cheese and place into the pie filling and mix a little to distribute evenly.

Once the squash has had 25 minutes remove from the oven and cut in half, lengthways. It will be piping hot so, if you're not in a rush leave for ten minutes to cool. Meanwhile turn the oven down to 170.

Remove the bulk of flesh and cut into equal cubes and add to the pan with the pie filling. Don't worry if the squash still needs a little more cooking - it has that to come in the pie. 

Squash & Goat's Cheese Pot Pie filling

Transfer the filling to your choice of pie dish.

Now open the pastry and place over the top of the dish, cutting away the excess. Use your thumb to crimp the edges - my pies always look quite rustic and I think this obvious homemade-ness adds to their charm.

If you wish, use the excess pastry to make a garnish - as I have here cutting the words 'Meat Free Pie' onto the top.

Now beat an egg and brush the pie all over, including the garnish. Finally cut three holes into the topping to allow steam to escape and avoid soggy pastry.

Now place the pie into the oven and bake for 30 minutes or until the pastry is well risen and golden brown.

Serve with your choice of green vegetables. Enjoy!