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Butternut Squash with Lemongrass Soup (Syns Counted)

A delicious and refreshing soup easily made with a few simple cooking alternatives. 2-3 syns depending on how many servings - 9 syns for the whole amount.

Prep time: 25 Minutes
Moderately Easy
Serves 4

 
  1.  In a big pot, place the butternut squash and vegetable stock and bring to the boil. Cover and allow to simmer on a low to medium heat until the squash is tender enough to mash with a fork. This shouldn’t take longer than 15 minutes.
  2. Allow it to cool for at least 5 minutes or until it stops bubbling. Add the coconut milk, freshly chopped coriander, the Lemongrass Spice Drops® and Black Pepper Spice Drops®.
  3. With the use of a hand blender or any other blender, (please make sure your soup is cool enough to blend without scalding yourself) whizz until smooth.
  4. Serve hot with brown bread from the HEXB allowance.
TIP: Save yourself the Syns and replace coconut milk with a generous dollop of Syn Free Quark to add to the creaminess. For a Thai Style Noodle Stir Fry – Fry off all your favourite speed foods, some lean chicken, add some boiled syn free noodles, pour over the remaining soup and mix well.
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