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

Restorative Green Soup

This soup is so cleansing and restorative, I rely on it as the start of any detox or diet, especially if I've had a period of over-indulgence. The multiple green vegetables combined with the healing ginger and garlic and the Indian spices really do aid with digestion and give my stomach a good kick-start. 

I always use broccoli and spinach, but you could use greens, cabbage, kale or whatever you have to hand. 

The below makes a large batch, of which you can freeze some and defrost as and when required. 

Restorative Green Soup

Here's how:

• 1 head broccoli
• Pack of spinach, washed
• Cup of peas
• 2 large spring onions
• 2 sticks celery
• Fresh ginger root - about 40g or 3-4cm long
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp garam masala
• Pinch sea salt
• 1 tsp back pepper
• 1/2 lime
• Handful fresh coriander and parsley
• 800ml water
• 1 tbsp olive oil

Firstly add the olive oil to a large, heavy bottomed pan and place on a low heat.

Slice the spring onions, celery and garlic cloves and add to the pan.

Peel and slice the ginger and add to the pan - allow all to soften slightly,

Now add the cumin, salt, pepper and garam masala and squeeze over the half of lime juice. Allow to cook for a few minutes, the soup base should take on a brown hue.

In the meantime, chop the broccoli into florets, and wash the spinach, if it isn't already prepared. 

Add the broccoli and peas into the pan and allow to fry for a moment or two, then pour over the water and allow to cook for ten to fifteen minutes, or until the broccoli is tender to touch with a fork. 

Now add the spinach and the coriander and parsley - no need to chop, and stir through, allowing to cook for a couple of minutes. Remove from the heat and allow to cool for a while. 

Restorative Green Soup

Blitz in a blender or Nutribullet until smooth, and then return to the pan to reheat, and ladle into soup bowls to serve. Enjoy!

Here are some other soup recipe ideas you might like:
Chunky Lentil, Bacon and Kale Soup
Red Pepper Soup
Curried Parsnip and Spinach Soup
Thai Sweet Potato Soup
Chicken Noodle Soup with Pak Choi
Vegetable Soup
Asparagus Soup with Crispy Bacon
Roasted Tomato and Basil Soup
Leek Potato and Cauliflower Soup
Restorative Chicken Broth