Spiced Butternut Squash Soup (LC)
Ingredients
- 1 tsp olive oil
- 1 small onion, diced
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- Pinch of chilli flakes (optional, for heat)
- 1 medium carrot, diced
- Black pepper
- 100g butternut squash, cubed
- ½ stock cube, low sodium
- 200ml water
Instructions
Heat the olive oil in a pot over medium heat. Add the diced onion and sauté for 1–2 minutes.
Add the turmeric, cumin, smoked paprika, and chilli flakes if using. Sauté for another 1–2 minutes until fragrant.
Add the carrot and continue to sauté for 2–3 minutes. Season lightly with black pepper.
Add the butternut squash, stock cube and water. Stir to combine.
Bring to a boil, then reduce the heat and simmer for 25–30 minutes until the vegetables are tender.
Using a hand blender, blitz the mixture into a smooth soup. Taste and adjust seasoning if needed.
If you prefer a thicker soup, stir in a little flour or simmer a few minutes longer; if too thick, add a splash more water.
Note - Can serve with a side portion of protein of your choice.