My second recipe is for a lovely Spiced Butternut Squash soup that only takes 10 minutes to prepare and 20 minutes to cook. I've used a can of coconut milk as the base of this soup rather than the traditional chicken or vegetable stock. It gives the soup a light creamy consistency and also adds to the Thai inspired flavours.
Prepping Ahead
This recipe is perfect for prepping at the weekend if you have a busy week ahead. You can always make a bigger pot of soup and portion it up for the freezer. Remember, if you want to make a bigger batch of this soup then you can adjust the serving size in the top right of the recipe card below. This will automatically scale the ingredients you need to use in the recipe.
Adjusting the heat
As with all of my recipes you can easily adjust the ingredients to suit your personal preferences. You can adjust the amount of Sriracha you add to your soup to make it more or less spicy. If you don't have any Sriracha then this can easily be placed. Try using a small red chilli, a teaspoon of chilli powder or 1/2 teaspoon of red chilli flakes.
If you enjoyed this Spiced Butternut Squash soup recipe then you may want to try out my Honey Parsnip Soup: Honey Parsnip Soup.
Over the coming weeks I'll be adding in plenty more recipes to my 'Light Bites' recipe section. I've got a few ideas for some salads, soups, sandwiches and twice baked potato recipes.
Peel and chop the butternut squash into 1 cm cubes
Add the olive oil to a large pan over a medium heat
Add in the onion, garlic and sriracha
Saute for 5 minutes
Add in the butternut squash and coconut milk
Bring to the boil and simmer for 15 minutes or until the butternut squash is tender
Stir in the lime juice, fresh coriander and season to taste
Blend until smooth
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.