Prep and cooking time: 1hr 15mins
Complex carb portions, per serving: 0
1 butternut squash, peeled, deseeded, and diced
2 tbsp extra virgin olive oil
1 medium onion, diced
4 garlic cloves, roughly chopped
1 tsp dried oregano
1L chicken or vegetable stock
1 small handful fresh coriander, roughly chopped
Cut the ends of the squash first, then peel the skin off with a knife or peeler. Slice it down the middle lengthways, and remove seeds with a spoon.
Cut both halves of the squash in half again (leaving you with 4 large pieces), then cut into large chunks.
Heat the oil in a large frying pan, over medium heat. Fry the onion, garlic, and oregano for 5mins, or until softened.
Add the squash, stock, and a pinch of salt and pepper. Bring it to a boil.
Reduce the heat and simmer for 30-40mins, or until the squash is tender.
Cool for 5mins and add the coriander. Blend the mixture with a stick blender or food processor, until smooth.
Reheat the soup and serve.
Second Nature special tip
Serve with a source of protein such as a portion of savoury slice or roast chicken for a balanced meal. For a Thai-inspired twist on this soup, swap the oregano for 1 tsp of minced ginger and 1 small red chilli, deseeded and diced. Add in 60ml of coconut cream just before blending.