It’s no news anymore, we have a second winter in Northern Ireland. I even bought a slow cooker this week, this is how serious it is!
The butternut squash I had in my cupboard and was planning to use in a curry ended up as soup today. Emma loves pumpkin soup so I decided to give this a try and see if I can fool her into trying a new veggie. Baaah, she tasted it immediately and refused to eat but I loved it so much I decided to share the recipe with you!
Just sauté an onion in half a tablespoon of coconut oil and water to cover until the onion is soft. Add your peeled, de-seeded and chopped squash( I used a medium sized one from Tesco’s). Add half a litre of stock (it should cover the squash) and let it boil until soft. Liquidise in a blender. Add a bit of nutmeg. Serve! I love the sweetness of the butternut squash combined with the subtle fragrance of the coconut oil.
A low-calorie(125 per serving!), heart-warming and flavoursome lunch. I had mine with toasted rye bread. Give it a try!
This is day 31, only 9 days left of this healthy living challenge. Stay warm!
Picture courtesy of Food Network, as I forgot to take a picture of mine today!