Spicy butternut squash soup

This is a really easy recipe for soup, it is very healthy and is zero points if you are on weight watchers. It tastes delicious and is a lovely burnt orange colour and quite thick in texture. I love the taste it is sweet and spicy.

Butternut squash is a very nutritious food source that is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.

The only downside to this is the butternut squash turns your hands bright orange when you are peeling and chopping it, it is also quite fiddly scooping out all the seeds and middle bit and the squash is hard to cut up.

Ingredients

1 small butternut squash, peeled, deseeded and chopped

1 onion chopped

1 vegetable stock cube, dissolved in 600ml(1 pint) hot water

Half a teaspoon ground cumin

Half a tablespoon ground coriander

Salt and freshly ground black pepper

1 tablespoon of fresh chopped parsley, to garnish(I prefer it without the parsley)

Method

1. Peel the butternut squash and cut into chunks.

2. Peel and chop onion.

3. Put the butternut squash and onion into a large saucepan and add the stock and the spices

4. Bring to the boil, cover, then reduce the heat and simmer for about 20 minutes until the butternut squash is tender.

5. Transfer the soup to a liquidizer or food processor and blend until smooth.

6. Return to the saucepan and reheat gently. Season to taste, then serve garnished with the chopped parsley(you can serve without parsley, if you are not keen on it).

Freezing recommended. I usually make double then freeze half.

If you have any spare you can also add carrots to this recipe, I have used carrots a couple of times(usually when they have needed using up) and it tastes just as good.

Nice served with warm crusty bread.

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Summary: Spicy Butternut Squash Soup

Advantages: Delicious, Spicy And Healthy

Disadvantages: May Turn Your Hands Orange