Like my last post, if I see cheap fresh produce, I pick them up as I have a recipe in mind for most vegetables and like most Slimming World friendly meals, you will have better results bulking them up with the good stuff.
Butternut squashes are great for this; their tough skins means they can stay fresh for months which is even better if you have a harvest while you might need an Autumnal bowl to warm you up on a cold day.
However, today’s lunch needed to be another quick one again as Monday is paperwork day in my home office (yawn!) and roasting veg while I do what needs to be done is perfect. In fact, butternut squash soup scored, roasted with garlic cloves (skin left on) is up their in my top 10 favourite soups.
But this time I threw some carrots to mix it up. It does make a very thick soup which I stirred a bit more water after cooking as my soup maker has a limit to what you can put in it.
Once roasted, you are left with a much richer taste and incredibly yummy sweet garlic that you wouldn’t get if you skipped this step.
Also, it is unusually onion-less as I’ve used all mine up recently doing batches of chutney, but I wasn’t letting this get in the way of eating something healthy, so have heavily seasoned it with Cajun spices, chilli and garlic cloves.
- 1 x 800g butternut squash, deseeded and scored
- 4 medium carrots, peeled and cut in to batons
- 5 small cloves of garlic, skins left on
- A couple of good pinches of dried chilli
- 1 tsp cajun spice seasoning (mine is from Aldi)
- Dried rosemary, studded in to the scores
- Olive frylight
- 600ml water (and a little more to thin at the end to your desired consistency)
- 2 beef oxo cubes (or chicken stockpots)
- Topping Suggestion: 20g lower fat grated cheddar
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- Preheat your oven on gas mark 6.
- Slice your butternut in half, deseed and carefully score with a sharp knife.
- Trim your garlic ends and rub all over the squash and place with their skins left on inside the cavity.
- Now place your squash and carrots in a roasting dish and poke in your rosemary in to the scoring and sprinkle with your spices over it and the carrots and spray with frylight and bake for 1 hour.
- Once baked (note it doesn’t have to be totally soft), peel the garlic and chuck it all in to your soup maker or pan (including the squash skin) and the remaining ingredients and set to smooth. If you’re using a pan, just do as above and simmer for 25 minutes and blend.
- Thin with water to your desired consistency and top with a sprinkling cheese from your healthy extra and it is ready!
- And finally, if you have time, then please tag me on Instagram @TastefullyVikkie because I lurveseeing your food pictures!
Also, please feel free to join my Facebook Slimming World support group, (I LOVE SW Soup) to share your favourite recipes, or if you want more tips and chat soup.
Tastefully Vikkie x