LoveYourBody › Recipes › Butternut squash, chilli and ginger soup

Butternut squash, chilli and ginger soup

Nutrition Per Portion:

  • Calories
    72
  • Fat
    0.2
  • Protein
    1.3
  • Carbs
    18
  • Sugars
    6
Portions: 5 Cooking Time: 20mins

Ingredients

  • 1 whole butternut squash no skin cut or seeds diced into chunks
  • 1tsp chilli flakes
  • 25g ginger
  • 8 sundried tomatoes
  • 2tbsp balsamic vinegar

Method

  1. Place everything into a pan to or soup maker. Add 300ml water and steam for 20min
  2. Place in blender or use soup maker to blend until completely smooth
  3. Serve a bowl full and top with garnish of choice. I had a slice of whole grain toast and and a sprinkle wall nuts on top! Roast chicken goes perfect on the side to up the protein!

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