Spicy Butternut Squash Soup

Makes loads but it freezes well. I have given this to loads of people and they all rave about it.


1 largish Butternut Squash
A little oil or Spray and Fry
1 onion
1 tin tomatoes
1 – 2 tsp vindaloo curry paste or your favourite curry powder (depending on your tolerance)
1 can coconut milk (light if preferred)
2 stock cubes dissolved in 1 pint water (or chicken Bovril which is free on Slimming World)
Granulated sweetener (optional)


Slice the butternut squash in half lengthways and scoop out and discard the seeds (I find a melon baller brilliant for this if you have one).

Cut the squash into pieces about 2 inches square and place in a microwaveable dish. Cover and cook on full power until the squash is soft, about 5 – 10 minutes I think.

In a large saucepan fry the onion until soft then add the tomatoes and the curry paste/powder and cook for a few minutes. Add the coconut milk, the squash and three quarters of the stock and heat through.

Puree the lot and adjust the thickness with more stock/coconut milk if required also. Add a bit of sugar/sweetener to adjust taste.


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