Ginger and squash soup – under 200 calories
Calories per serving: 195
What you’ll need (to serve 4)
1 chopped onion
2 tsp olive oil
2 cloves of minced garlic
4 cups of butternut squash, peeled and cubed
1 cup vegetable stock
4tsp grated ginger
pinch cayenne pepper
1 medium apple, cored and chopped
How to make
Sauté the onion and garlic with the olive oil in a pan.
Stir in squash, stock, ginger, salt and cayenne pepper.
Bring to boil and reduce heat to simmer.
Cover for 15-to-20 minutes until squash is tender.
Blend with a hand blender and heat through.
Serve with a sprinkle of chopped apple on top or a dollop of natural yogurt.