A super delicious and spicy butternut squash soup maker recipe that's healthy to boot! It's perfect for those following Slimming clubs or watching their weight.
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 club-friendly meals, I find I have better results my meals up with healthy vegetables.
Butternut squashes are great for this. Their tough skins mean they can stay fresh for months, which is even better if you have a big harvest. You can keep hold of them until you need a bowl to warm you up on a cold day. Or, stay full for longer.
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 there 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. That's because soup makers have a limit of 1600ml.
How to Make Spicy Butternut Squash Soup
Making this butternut squash soup is very simple. The main reason is because we won't be peeling the butternut squash at all. And only cutting it in half once and leaving the oven to do the rest of the work.
You can find my printable recipe at the bottom of this page. But here's a few steps to follow:
- Slice your butternut squash in half, deseed, then and peel and chop carrots into battens
- Place in a baking dish and season everything well with cooking oil spray, sea salt and pepper, spice of your choice, chilli and rosemary
- Leave the skins on the garlic and store in the butternut holes
- Roast for 50 minutes, then remove the skin off the garlic and place in the soup maker
- Place everything else in the soup maker, including the skin on the butternut
- Add the water to the soup maker last - you may need to add more water up to the 1600ml line
- Set on smooth
- Once cooked, serve and garnish with your favourite topping and enjoy!
Do I Need This Much Garlic?
Using 5 cloves of garlic is debatable in our house. I love it but my husband thinks more than 1 in any dish is too much.
So, test to see how you go each time you make it. Perhaps start with one of two. Note, it will sweeten while roasting, which is why the skins are left on, adding depth to the dish. But I am completely biased.
What If I Don't Have Jamaican Jerk Seasoning?
When I originally made this spicy butternut squash soup, I had a grinder pot full of cajun seasoning. You could use this instead, but more recently, I used Jamaican Jerk. There are many others you could use. Perhaps mild chilli powder or smoked paprika instead?
How to Store Your Spicy Butternut Squash Soup Leftovers
If you'd like to store leftovers of your beetroot soup recipe, then I always use a Sistema porrigde bowl with a snap on lid, or soup one. I store in the fridge for up to 5 days.
Both containers come with a vent which I leave open and reheat my soups in the microwave for about 4 minutes, stirring halfway. Or, in a saucepan, simmer until piping hot on the hob.
Will It Freeze OK?
Yes, absolutely. The above containers are also freezer and dishwasher safe. And any soup, I tend to freeze for up to 3 months, defrost fully, then reheat as above.
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Printable Version For Spicy Butternut Squash Soup Maker Recipe
📖 Recipe
Spicy Butternut Squash Soup Maker Recipe
Ingredients
- 800 g butternut squash deseeded and scored
- 4 carrots peeled and cut in to batons
- 5 cloves garlic skins left on
- Pinch chilli flakes
- 1 teaspoon Jamaican Jerk Or you could use any spicy seasoning, such as Cajun, etc
- sprig rosemary studded in to the scores, or 1 tablespoon of dried
- frylight
- Seasoning
- 600 ml water (and a little more to thin at the end to your desired consistency)
- 2 beef stock cubes or chicken
Topping Suggestion
- 20g lower fat cheese grated
Instructions
- Preheat your oven on gas mark 6 or 200 degrees celcius.
- 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.
- 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!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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As Syn information is for paying Slimming World members, we've decided to remove them from this recipe. You will find almost all of my recipes suitable for most slimming clubs.
However, if in doubt, your consultant should be able to help you, or simply by checking the ingredients on your Slimming World app.
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