Butternut squash soup with spiced saffron yoghurt
By Mimi Spencer
PUBLISHED: 00:01 GMT, 9 March 2024 | UPDATED: 00:02 GMT, 9 March 2024
Butternut squash soup with spiced saffron yoghurt
SERVES 4
1kg Butternut squash, peeled,
deseeded and chopped
500g tomatoes, quartered and cored (and skinned if you wish)
2 garlic cloves, peeled
2 carrots, peeled and chopped
1 onion, chopped
1 tbsp olive oil
1 tsp dried chilli flakes
2 star anise
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
salt and pepper
1.5 litres vegetable stock
100g red lentils
FOR THE spiced YOGHURT
150g low-fat natural yoghurt
small pinch of saffron threads
1 tsp cumin seeds
1 tsp ground cumin
TO SERVE
1 tbsp toasted pumpkin seeds (optional)
generous pinch of fresh sage leaves
Calories per portion: 285
● Preheat oven to 180C/160C fan/gas 4. Place the Butternut squash, tomatoes, garlic, carrots and onion in a roasting pan and drizzle with oil. Add the spices, season and mix well, then cover with foil and bake until everything is tender – about an hour. Remove the star anise from the pan.
● In a large saucepan, roughly mash the baked vegetables and stir in the stock. Bring to a simmer, then add the lentils and **** on a low heat for 20 minutes. Season, adding a little extra stock if the soup is too thick. If you prefer a smoother soup, blitz with a hand blender; for supreme silkiness, you could even pass it through a sieve and reheat.
● Combine the spiced yoghurt ingredients in a bowl, stirring well to release the saffron’s golden colour.
● Serve the soup in deep bowls with a swirled spoonful of spiced yoghurt, a handful of toasted pumpkin seeds (+75 cals per tbsp), if using, and young sage leaves scattered on top.
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Tonight’s supper!