The Naked Blondie Creamy Spiced Butternut Squash Soup

Method

1. Spray a large pot with low calorie coconut cooking spray or coconut oil and fry off the chopped onion. Then add in your spices.
2. Add all of the other chopped veg to the pot along with the four stock cubes and cover with boiling water.
3. Leave to simmer for approx. 50/60 minutes. Remove from the heat and blend to a smooth consistency with a hand blender.

Note from Nicola; 'I freeze this in batches or leave in a jug in the fridge and heat as I need it, this is when I add the 50ml of whole milk. If you find the soup is too thick for you I always more boiled water to the blended soup when reheating'.