• 400g butternut squash slices
• 2 vegetable stock cubes (in 800-900ml of hot water)
• 200ml reduced fat coconut milk
• Small bunch of washed and finely chopped coriander leaves
• 3-4 drops Lemongrass Spice Drops®
• 2-3 drops Black Pepper Spice Drops®

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.

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.