Currienaush Soup (Zero Point)

Today, we have a very special guest… my twin sister, Irene!

Take it away, rene bene…

Hello everyone! I’m Irene (Catherines better half) and I have been inspired to do a wee guest blog on Noble Nourishment following a very successful soup making operation.

Here is my recipe for… Currienaush! In English, Curried butternut squash.

I can’t handle normal mundane words (neither can Catherine), we prefer to rename almost every single thing in life with something more entertaining. We don’t even call soup soup, we call it sopu. Yes, I know… and don’t even get us started on making sopu with a ham hough (haaaaaawwwwwwwwwwwwwwkkkk).

Ahem, anyway. I have been following weight watchers since May last year, and am always on the look out for low-point food and whatnot, and I am thrilled to say this sopu is ZERO points. Yipee! Excellent for when your totes hank marvin and have no points left!

Even better is how ridiculously simple this is.

Ingredients (Serves 4):

• 1 large butternut squash
• 2 medium onions (any type)
• 2 vegetable stock cubes
• 1 ½ tea spoon Curry Powder

Instructions:

Peel and slice the butternut squash. Cut into 1 inch squares (this doesn’t have to be precise, mines were all kinds of mental shapes and sizes) Peel and quarter the onions. Put all chopped veg into a roasting dish for 45 mins. It’s ok if it browns: this adds to the flavour.

Once roasted, add to the sopu pot, add 2 pints (or more if you like thinnish soup, as 2 pints makes for a lush thick soup) of vegetable stock and bring to the boil. Then simmer for 15 mins. Then blend either with a hand blender or food processor.

Add the curry powder to a small frying pan on low heat, toast for 2 minutes until fragrant (be careful not to burn). Then add to the blended sopu and stir.

Et voilà: Currienaush! As I mentioned, this is crazy simple, and I’m sure I’ll make it pretty reguarly to make sure I’ve always got some zero point grub! Thanks for reading 🙂 x