Exquisitely Spiced Roasted Butternut Squash & Cumin Soup


The evenings are getting dark, the leaves are turning beautiful bronze , russet & golden shades & autumn has definitely made its presence known. I have a beautiful warming autumnal soup for you to try to warm up the colder days, gorgeous roasted butternut squash. Butternut Squash is notoriously difficult to peel & guess what, you don’t even have to peel it for this recipe – excellent news! This is simple & filling & fantastically low at 0 smartpoints for the whole recipe. This will make a good batch of 5 to 6 servings & can be frozen if you wish. 

1 Butternut Squash

1 Onion Diced Finely

1 Clove of Garlic

A Sprig of Fresh Thyme

1 Chicken Stock Cube

1Tsp Cumin Seeds

A Small Pinch of Allspice

Salt & Black Pepper

Preheat your oven to 200c. Cut the butternut squash lengthways in half & lay on a baking tray sprayed with oil. Lightly spray the butternut squash with oil. Bake for approximately 50 minutes or until soft & beginning to caramelise at the edges. Remove from the oven & set aside to cool slightly. Fry the onion & thyme leaves in some spray oil for 5 minutes or until the onion is soft. Crush in the clove of garlic, add the cumin seeds & allspice & fry for a further minute. Add 1 and ½ pints of boiling water & the stock cube. Remove the seeds from the butternut squash & scoop all the flesh out with a spoon adding it to the pot as you go. Season with salt & black pepper. Simmer for about 15 minutes over a low heat to allow the flavours to blend. Blitz the soup until smooth with a hand blender or in batches in your food processor. Serve with a teaspoon 0% fat Greek yoghurt & some of the roasted butternut squash seeds if desired & enjoy!

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