This vegetarian soup recipe is our own adaptation of a recipe we read in a magazine. That recipe suggested using curry paste but our version uses a couple of spices instead.
Pumpkins and squashes have much tougher skins than their summer cousins like cucumber and marrow and you will need a sharp knife and a firm working surface to stay safe while you peel one of them. It is worth the trouble though to make this velvety and warming soup.
I find it easier to slice the squash into rings and then cut the skin off each ring. It is then simple to cut the flesh into rough cubes.
To make 2 servings:
|450g (1 lb) Butternut squash, peeled and cubed||203|
|4 cloves of garlic, unpeeled||16|
|5 ml (1 tsp) ground cumin||8|
|5 ml (1 tsp) ground coriander||2|
|500 ml (1 pint) vegetable stock||33|
|30 ml (2 tbsp) low fat creme fraiche||70|
|15 ml (1 tbsp) olive oil||119|
|salt and pepper to taste||5|
Around 226 kCals per serving.
Spread the cubed squash on a baking tray and drizzle the olive oil over it. Toss the cubes to make sure they are well coated in the oil.
Loosely wrap the unpeeled garlic cloves in some cooking foil and add the parcel to the squash on the baking tray.
Bake the squash and garlic in a hot oven (180 - 200 C) for about 30 minutes. The squash should be soft and just lightly browned at the edges.
Put the baked squash in a food processor. Unwrap the garlic from the foil and squeeze the flesh over the squash. Throw the skins away.
Add the spices and blend the mixture to a nice smooth paste. Add the stock and blend again.
Taste the soup and season with the salt and pepper.
Before you serve the soup heat it up gently and stir in the creme fraiche.
There you have it, a warming thick squash and garlic soup that is low in calories