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Ingredients
- olive oil
- onions 2, roughly chopped
- garlic 2 cloves, roughly chopped
- red chilli 1, finely sliced
- ginger a small chunk, grated
- butternut squash 1 about 1kg, seeds scooped out and cut into chunks
- cumin seeds 2 tsp, toasted
- ground coriander 1 tsp
- veg or chicken stock 800ml
- parsley a handful, chopped (optional)
Method
-
Step 1
Heat 2 tbsp olive oil in a pan and fry the onion, garlic, chilli and ginger until soft.
Add the squash and spices and cook for a few minutes then tip in the stock and simmer until the squash is soft and you can mash it with the back of a spoon.
Put everything in a blender and whizz until smooth.
Add a handful of fresh parsley to finish if you like.
Nutritional Information
- Kcals 193
- Carbs 25.5g
- Protein 10g
- Fat 6.4g
- Salt 0.6g
- Fibre 7.6g
