Wednesday, 9 March 2016

RECIPE: Lightly Spiced Butternut Squash Soup and Avocado Wholegrain Toast

Lightly Spiced Butternut Squash Soup 
Hi beauties!
I am going to start doing more recipe posts. As many of you may know, I train 5-6 times per week and I am very much focused on eating healthy as well! I thought I would start sharing some of my favorite recipes with you. I have always loved butternut squash soup and have seen and tried different variations of it until I found a light spice blend that works in my opinion, just perfectly! 

Makes: 2
Prep Time: 5 minutes
Cooking Time: 25 minutes 
Total Time: 30 minutes 

7oz (200g) Butternut Squash (cut into cubes)
1 Leek (roughly chopped)
1 Onion (roughly sliced)
1 adobo chilli (or half if you want less heat)
2-3 tbsp Olive Oil 
2 Cloves of Garlic (whole)
20 floz (600ml) chicken/vegetable stock
1tsp Paprika
1tsp Cumin
1 1/2 tsp Ground Coriander 
Salt & pepper to taste 
1 tbsp Greek Yogurt 
1 tbsp of Walnuts (crushed) 
Fresh Cilantro for garnishing 

Step-By-Step Instructions
1. Heat the olive oil in a large pan over medium heat and add the garlic, squash, onion and chilli. Fry vegetables for 5-10 minutes until softened. 
2. Add the stock water and all the spices and turn down the heat slightly. Cover pan and simmer for 20 minutes.
3. Transfer to a blender or, using a hand blender whizz until smooth. At this point if too thick, add a little bit more water until the desired consistency has been achieved. 
4. Pour soup into a bowl, add the greek yogurt, walnuts and cilantro and enjoy! 

P.S - Serve with wholegrain toast and avocado on the side for some extra protein and goodness! 

What do you think of this super easy recipe? 


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  2. Good Recipe to share. Thanks


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