Serves
4
Butternut Squash and Chicken Soup
A great soup to warm you up. Simple ingredients with a great texture.
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 600g butternut squash/pumpkin, peeled & chopped
- 1.5 tbsp curry powder
- 800ml stock (chicken or veg or bouillon powder)
- 1 green chilli, seeds removed, chopped
- 90g creamed coconut
- 250g roasted chicken meat
- 120g green beans, chopped into bite-sized lengths
- 4 tbsp Greek full-fat yoghurt (180g)
- 1 tbsp chopped chives
Directions
- In a large pan on high heat, add the oil, onion, and butternut squash/pumpkin and cook for a few minutes.
- Add the curry powder and stir for a few minutes.
- Add the stock and chilli and turn heat down to simmer for 20 minutes, or until the squash is cooked through. Blend until smooth.
- Add the creamed coconut, chicken, and green beans and cook until the green beans are cooked, about 10 minutes.
- Serve into bowls with 1 tbsp yoghurt on top, with chives.
- Kcal: 323
- Protein: 26g
- Fats: 14g
- Carbs: 20g
- Fibre: 5.5g
