Spicy Soup

Thought I haven't posted a recipe for a while, and just made this soup for lunch. I'm home from work today, so had a bit more time than normal. It's lovely and thick (which is how I like it, but you could water it down) and very filling.

Chop up a butternut squash into about 1" cubes, and spray with a little oil, then roast in the oven for about 40 mins at 200 degrees.

When the squash is almost ready, add 1/2 Tbsp oil to a pan, and gently fry 2 shallots with about 1" of root ginger and a garlic clove (both grated or very finely chopped). Add a little chilli (I used 1/2 tsp lazy red chilli) and once its all cooked add a vegetable stock pot. Stir it in, then add in the butternut squash. Add just enough boiling water to almost cover the squash and then cook for a couple of mins to let the flavours blend.

Tip everything into a blender (or use a stick blender in the pan) and blitz until smooth. Add more boiling water to get the consistency you like - being careful not to splash yourself with boiling hot soup.

Pour into a bowl and enjoy!

Depending on the size of your squash and how thick or thin you like it, it will serve 1 hungry person or up to 3.

I worked out the calories at about 300 (but it depends on the size of your squash, I based this on about 1 lb of squash weighed raw).