Caribbean Butternut Squash Soup – 120 calories per serving

As the last of the summer vegetables get turned into ratatouille, my thoughts turn to warming winter soups and stews to see us through more chilly fast days.

One of my favourites is a spicy soup based on pumpkin or butternut squash, full of Caribbean sunshine.

butternut squash soup

Caribbean Butternut Squash Soup
Serves 4
Bring a touch of Caribbean sunshine to cool autumn or winter days with this colourful and spicy soup.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 10g unsalted butter
  2. 1 onion, chopped
  3. 1 leek, chopped
  4. 1 clove garlic, finely chopped
  5. 2.5cm piece of root ginger, finely chopped
  6. 500g butternut squash
  7. 1 litre vegetable stock
  8. 2 tsp hot curry powder
  9. ½ tsp ground ginger
  10. ½ tsp grated nutmeg
  11. Sea salt
  12. Freshly ground black pepper
To serve
  1. 1 tbsp chopped coriander or parsley
  2. 1 tbsp crème fraiche
Instructions
  1. Melt the butter in a large pan.
  2. Add the onion, garlic and ginger and cook for 1 minute without browning.
  3. Add the spices, stir then add chopped leek, squash and stock.
  4. Bring to the boil, stir and simmer for 20 to 30 minutes until squash is soft.
  5. Add seasoning to taste.
  6. Serve sprinkled with chopped herbs and a swirl of cream.
Notes
  1. This recipe works equally well with any kind of winter squash, such as pumpkin or butternut. If you blend it until smooth it is creamy and luxurious, or if you leave it slightly chunky it seems wholesome and earthy.
Adapted from A Carriacou Cookbook by Rosamond Cameron
Adapted from A Carriacou Cookbook by Rosamond Cameron
Focus on Flavour https://www.focusonflavour.com/

Summer Meal Plan for 5:2

The forecast is for it to be hot and sunny all this coming week, so looking to do lots of fresh salads, cooking on the BBQ, chilled desserts and making the most of summer vegetables and fruit.

Ok, off to the shops now, armed with my meal plan. I’ll see how close I can get!

Saturday

thin crust wholewheat pizza with salad
fresh melon and berries

melon with cucumber, goats cheese and sundried tomatoes
BBQ salmon skewers with chargrilled courgettes and new potatoes
cherry and choc chip gelato with cherry cinnamon coulis

Sunday

salad niçoise (tuna, anchovies, olives, tomatoes, egg) with sauté potatoes
melon and blueberries

lamb and apricot tagine with minted cous-cous
creme catalan au lavande

Monday – Fast Day

Fresh green salad with nuts and seeds
Griddled sardines with tomato and red onion salad
Peach and raspberry sundae (frozen fromage frais)

Tuesday

Gazpacho
Salad with charcuterie, toasted walnuts and roquefort
Nectarine

bean and coriander dip with taco chips
griddled chicken and peppers in a tortilla wrap (fajitas)
frozen lime and coconut dessert

Wednesday

piedmont stuffed peppers with puy lentil salad
frozen banana ‘ice cream’

chicken skewers with satay sauce and pickled cucumber, with pilau rice
baked stuffed peaches

Thursday –  fast day

summer minestrone
crustless courgette quiche with green beans almandine and cole slaw
fresh fruit salad with fromage blanc

Friday

leftover crustless quiche with salads
peaches with blue cheese and crackers

steak haché with sauce au poivre, french fries and mixed salad
apricot frangipani tart with creme fraiche

A bowl of cherries becomes….. cherry cole slaw

When faced with an abundance of something, it is well worth trying some new ideas……

Our cherry season is short and I tend to stone and freeze the majority of them, so that I can make pies, compotes, jam or whatever later on. 

Cherry Cole Slaw

I was making cole slaw to go with one of our BBQs and usually I add dried fruit, such as raisins, or maybe some chopped apple, but there was this big bow of fresh cherries in front of me, so I added some of those instead. They added just the right note of acidity and sweetness to contrast with the cabbage, carrots and creamy yogurt and mayo dressing. The borage flowers gave a rather lovely visual lift, I thought.

Broad Bean and Walnut Salad

I just love this time of year, when there are fresh broad beans to pick from the garden!

Here is a salad to celebrate delicious broad beans.

Broad Bean and Walnut Salad

Broad Bean and Walnut Salad

Ingredients:

Broad beans, lightly cooked
Red onion, finely sliced
Spring onion, finely sliced
White Radish, finely sliced
Walnut pieces, toasted
Parsley, chopped
Vinaigrette made with walnut vinegar*

This would work so well with a light fresh goat or sheep’s cheese, like feta! For my meat-eater I served it with some slivers of serrano ham and rosette sausage.

I had it on a pile of green leaves with some Cantal cheese and sliced tomato.

I haven’t calorie counted it as I didn’t weigh the ingredients, but it is the sort of healthy food that can be part of any day of eating.

*vinegar aromatised with walnuts is a common ingredient here in South West France, where walnuts grow happily. If you can’t find it, then you could use some walnut oil to get that lovely nutty flavour.

I used white radish as the red radishes looked a bit wilted in the shop, but they would be so pretty in this salad.

Hazelnuts would work too, as an alternative to walnuts.

I’m normal! At least weight-wise….

After goodness knows how many years of being overweight, I have now achieved a major target – I am in the healthy, normal zone of BMI for my age and height! Thank you Michael Mosley for revealing the benefits of 5:2 to us! I really think that this has radically changed our lives for the better.

Not only do we look better, but we feel more energetic and have been able to tackle a major change of outlook. With the prospect of improving, rather than declining health, we are now considering moving aboard a barge and exploring the canals of Europe. Having lived on a yacht for several years in the Caribbean earlier this century, this isn’t such a major upheaval as it might seem for us, but before we can undertake such an activity, we need to sell our house, so this week I have spent time on creating a website for that http://houseinfrancewithincome.com/ – hence not much in the way of updates here!

But of course we are still eating healthy food and are planning to continue with the 5:2 way of life. I still have a couple of kilos to lose to get comfortably under 9 stone and well within the healthy BMI zone and Graham is finding that he is hovering around his target quite comfortably.

Here’s a few of the interesting and flavourful meals we have eaten this week. I’ve not had time to write up the recipes or check the calorie counts exactly, but I can assure you that these will all fit into a healthy, balanced meal plan designed to keep you slim 🙂 I hope they will inspire you  :-

Wholewheat Tagliatelle with Tenderstem Broccoli and Chilli

Wholewheat Tagliatelle with Tenderstem Broccoli and Chilli Flakes with Parmesan – based on recipe in Delicious magazine

Sticky Chicken with Rice and Sweetcorn

Sticky Chicken on a bed of stir-fried vegetables, with Camargue Red and Brown Rice with Sweetcorn and Satay Sauce

Scotch Eggs with Light Coleslaw

Oven Baked Scotch Eggs with Light Coleslaw

Flageolet, Pepper, Spring Onion and Guindilla Salad

Flageolet, Red Pepper, Spring Onion and Guindilla Pepper Salad

Crustless Asparagus and Smoked Salmon Quiche

Crustless Asparagus and Smoked Salmon Quiche with Cauliflower Mash

A duo of beetroot, celery and apple salads

A duo of beetroot, celery and apple salads with a tahini and yogurt dressing

Baked Fish with Caper Dressing and Salsa Brava

Baked Salmon with Caper Dressing and Salsa Brava

Pea, Lettuce and Sorrel Soup

Pea, Lettuce and Sorrel Soup

Stuffed Pancakes au Gratin with a fagot of asparagus

Stuffed Crepes with a cheesy sauce, with a fagot of asparagus and a fennel, radish and rocket salad

 

If you do find inspiration from my blog, the best way I can think of for you to say thank you, would be to help support the sweet granddaughter of my closest childhood friend. Little Lexi Sky was born with muscular dystrophy and cerebral palsy and has a difficult life ahead of her. She requires 24 hour care and equipment that is not covered by the NHS. Any donations would be so gratefully received, thank you.  Please go to http://tinyurl.com/LexiSky

5:2 Meal Plan, week 14

The weather is taking a turn towards summer and outdoor eating becomes a possibility. Time to sort out some recipes suitable for barbecues and lunches al fresco.

This week there should be plenty of asparagus, strawberries, watercress, spinach, lettuce, rhubarb and radishes. Early peas and broad beans I hope. Maybe even some early new potatoes? Perhaps with some spring lamb and lovely fresh mint sauce…

Update after shopping: No peas, broad beans, watercress or new potatoes in Lauzerte market! But I did get some lovely looking sprouting broccoli and some fresh goat’s cheese and a goodly slice of Cantal cheese. In the supermarket I got a handsome pineapple from Ghana, so that will be our ‘interesting’ fruit this week, together with some rhubarb from the garden. I was also pleasantly surprised to find a tagliatelle made with wholewheat flour, so I will use that for one of my favourite ways of cooking sprouting brocolli. My meal plan is updated accordingly.

This week I sowed lots of squash, courgettes, aubergines and a few more peppers and tomatoes. I find myself starting to hanker for those summer fruiting vegetables. They are available in the supermarkets, grown in Morocco or Spain, but they will be really appreciated when they are picked fresh from the garden, from late June onwards…. Meanwhile I still have some frozen and sun dried tomatoes to bring some summer sun to my dishes.

No pictures today, as I am writing this on my iPad. I may add some later. Let’s see if I can get my first sentence out without a typo in it, for a change! (Ed: no chance, but fixed now…!)

Saturday
Our usual pizza for lunch, dressed for spring with rocket, chorizo and mozzarella and served with a mixed salad

Goats Cheese Toasts with Bean and Radish Topping
Veggie Burgers and wok Brocc with a Pineapple, Red Pepper and Spring Onion Salsa
Strawberries and Crème Fraîche

Sunday
Ham and Leek stuffed Pancakes with a creamy Cheese Sauce, with a Fennel and Radish salad

Herb crusted Lamb cutlets with steamed Vegetables and minted potatoes followed by Spiced Pineapple with cinnamon Fromage Blanc

Monday – Fast Day
Boiled Egg

Lettuce, Pea and Sorrel soup (I’ll use frozen peas and frozen sorrel for this)
Baked Salmon with a Caper dressing and steamed seasonal Vegetables
Rhubarb and Orange compote

Tuesday
Crustless Asparagus and Cantal Quiche with Salad

Curried Carrot Soup
Tandoori Chicken skewers with Raita, Tomato and Red Onion Chutney and home made wholewheat Chappati
Rhubarb Fool

Wednesday
Home made Scotch Eggs with a Beetroot, Apple and Celery salad

Wholewheat Tagliatelle with Sprouting Broccoli and Chilli Flakes, drizzled with Basil Oil
Pineapple and Ginger Dessert

Thursday – Fast Day
Yogurt with Prunes
Smoked Haddock and Spinach Soufflé
Fresh Strawberry Blancmange

Friday
Falafels with Cabbage, Pepper and Raisin Salad and a Tahini dressing

Oven Baked Sticky Chicken with Red Carmargue Rice and Red Beans with Salad
Mirabelle Plum Crumble with Vanilla Ice Cream

Leek and Crunchy Carrot Gratin

This is a very flavourful vegetarian main which is low enough in calories to have on a 5:2 Fast Day or as part of a calorie-counted healthy eating plan :-
Leek and Crunchy Carrot GratinOr serve as a side dish with chipolata sausages :-

Leek Gratin with Chipolatas

 The calculations for calories came out differently on MyFitnessPal than on my recipe card, below. Either way, no more than 265 kcals for the portions of gratin shown here.

The caraway seeds add a really interesting flavour. 

Leek and Crunchy Carrot Gratin
Serves 5
A yummy leek based vegetarian main dish, or a good accompaniment to sausages (baked in the oven at the same time). With the vegetables, milk, cheese, breadcrumbs and nuts, this has a good balance of ingredients.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 500g leeks, cut into chunks
  2. 150ml vegetable stock or water
  3. 1 tsp caraway seeds
  4. sea salt and freshly ground black pepper to taste
  5. 250ml semi-skimmed milk
  6. 10g unsalted butter
  7. 1 tblsp plain flour
For the topping
  1. 60g fresh wholewheat breadcrumbs
  2. 2 medium carrots, grated
  3. 75g grated hard cheese
  4. 15g chopped walnuts
Instructions
  1. Preheat the oven to 180c.
  2. Put the leeks in a saucepan with the water and seeds.
  3. Bring to the boil, cover and then simmer for 7 to 10 minutes, until the leeks are softened.
  4. Remove the leeks with a slotted spoon to a baking dish.
  5. Pour the remaining liquid into a jug and make up to 300ml with milk.
  6. Melt the butter in a saucepan and add the flour to make a roux.
  7. Gradually add the liquid, beating well after each addition, to make a smooth sauce.
  8. Simmer the sauce for a couple of minutes, stirring.
  9. Check the seasoning.
  10. Pour over the leeks.
  11. Mix all the topping ingredients together and sprinkle over the top.
  12. Bake in the oven for 20 - 25 minutes, until golden.
Notes
  1. I used oddments of cheese that I had left - a little cheddar, some comté and some crumbled blue sheep's cheese, which gave an interesting mix of flavours.
Adapted from The Ultimate Healthy Eating Cookbook (1999), consultant editor Anne Sheasby
Adapted from The Ultimate Healthy Eating Cookbook (1999), consultant editor Anne Sheasby
Focus on Flavour https://www.focusonflavour.com/

5:2 Meal Plan (week 13)

My husband has reached his target and will now be aiming to maintain his current weight – which is 16 kilos less than he started the New Year with. Really amazing progress! I still have a little over 3kg to go before I can join him on maintenance, but am very pleased with having lost 9.8 kg so far.

So this week is going to be interesting. We will still both be doing 5:2, but he will need to be eating more on normal days than he has been used to recently. Will he still have the motivation to do fast days? As we are both doing this for long-term health benefits, the answer is yes. 

In any case, the strategy I have used up to now – to make our meals totally delicious and not like we are being deprived of anything, means that we both enjoy and look forward to eating every day, how ever many calories we are allowed.

So normal days now will be 1200 for me and 2500 calories him, with fast days of 500/600

Off to the market tomorrow, to see what seasonal veg I can add to the menu – asparagus, swiss chard, carrots, maybe some broad beans….. and better buy some potatoes too! 

In the freezer I have some plums that I want to use up, so I’m going to try a few different things with them. I need to make some room in the hope that this will be a good year for cherries….

Saturday ~ 

  • lunch:
    • thin crust wholewheat pizza with rocket salad
  • dinner – leftovers from last night’s dinner party
    • Hummus and Baba Ganoush with Seedy Flatbread and Crudités
    • Spanish style Meatballs with Quinoa and Bulgur Tabbouleh
    • Apple and Quince Paste Filo Feuilletes with Vanilla Ice Cream

Sunday ~

  • lunch
    • Smoked Herring Caesar Salad
    • Fresh Fruit (plus Cheese and Crackers)
  • dinner
    • Herb Crusted Lamb Cutlets with Skordalia, Beetroot Relish and Green Vegetables
    • Poached Plums with Custard and Amaretti Biscuits

Monday ~ Fast Day

  • breakfast:
    • Scrambled Egg with Smoked Trout
  • dinner
    • Mushroom and Celery Soup
    • Marinated Tuna with Pumpkin and Asparagus stir-fry
    • Poached Plums with Fromage Blanc

Tuesday ~

  • Lunch
    • Sausages with Leek and Carrot Gratin
    • Fresh Fruit
  • Dinner
    • Lentil, Coconut and Spinach Soup
    • Sardines on Toasted Grainy Bun
    • Mirabelle Plum and Ginger Brik Pastry Cups

Wednesday ~

  • lunch
    • Tofu and Green Bean Curry with Brown Rice
    • Fresh Fruit
  • dinner
    • Lentil, Coconut and Spinach Soup
    • Thai Beef Salad (with Noodles)
    • Plum Oaty Crumble with Ice Cream/Fromage Blanc

Thursday ~ Fast Day

  • breakfast
    • Natural Yogurt with Prunes
  • dinner
    • Simple Vegetable Soup
    • Fish baked in a Spiced Masala Sauce
    • Cabbage, Green Pepper and Caraway Salad
    • Plum Kulfi with Plum Coulis

Friday ~

  • lunch
    • Veggie Burgers (with/without bun) with Salad 
    • Fresh Fruit, Cheese
  • dinner
    • Sticky Ginger Chicken (with Jacket Potato) and Light Cole Slaw
    • Fromage Blanc with Plum Coulis and Pistachios

5:2 Meal Plan – a springtime Mediterranean meander

As usual I have more ideas than days in the week! I’m still much inspired by Meditteranean flavours, from Morocco to the Middle East

I have a little more rhubarb to harvest and am expecting to find better asparagus this week. Not sure what else my trip to the market will bring, hopefully some broad beans….

Rhubarb

Saturday – a Middle Eastern evening

Paul Hollywood’s flatbread and the recipe that John Torode cooked on Masterchef this week looked great, so we will have a middle-eastern inspired evening

  • Baba Ganoush with Sesame Flatbread
  • Lamb Cutlets with Skordalia and a Beetroot and Jalapeno relish
  • Honey and Walnut Ice Cream, with Apple and Quince Filo wafers

 

Sunday – leave room for the chocolate!

  • Asparagus with shaved Parmesan 
  • Spatchcocked Herby Chicken with Spring Vegetables
  • Apple and Blackberry Filo cups

Broad BeansMonday – Fast Day

  • Scrambled Egg
  • fresh Asparagus and Lemon soup
  • Light Chicken Caesar Salad (using leftover chicken) 
  • Rhubarb Compote with Cardamom Custard 

Swiss Chard 

Tuesday – Seasonal Treats

  • Fennel and Citrus salad with Sheep’s Cheese
  • Smoked Mackerel with Horseradish dressing, with Broad Bean and Lentil salad
  • Rhubarb and Strawberry Meringue pots (using leftover rhubarb)

 

 

 

CarrotsWednesday – Morrocan spicing to the fore

  • Asparagus and Chickpea Salad
  • Chicken Tagine with preserved Lemons and Green Olives, Herbed Cous-cous
  • Plum and Almond Frangipane

Thursday – Fast Day Italiano

  • Scrambled Egg with Parma Ham 
  • Spring Minestrone Soup 
  • Baked Fish and Vegetables with Gremolata
  • Raspberry Pannacotta

Asparagus

 

Friday – exploring the Maghreb

  • Sweet Potato and Ginger Brik parcels
  • Moroccan Meatballs with Minted Bulgur Wheat
  • Cumin and Coriander Carrot Salad
  • Sliced Oranges with Dates and Pistachios
 
I’ve now updated last week’s meal plan with photos and calorie counts – do take a look, it was a really yummy and delicious menu  – if we can eat like that and still lose weight, then it looks like we really can stick with this way of life. I certainly feel that way and don’t ever want to see those 9 kilos again, thank you! Bye-bye, you’re no longer needed 🙂
 
Great news this week, that Kate Harrison is going to include one of my recipes in her new 5:2 Diet Recipe book. It should be published in the next couple of months. More news and link once available. 

Light Entertainment ~

Had a lovely dinner with friends last night. I won’t know the calories until I get the recipes written up in detail, but this is healthy eating with great flavour and a perfect way to celebrate seasonal foods.

Spring vegetables with sesame crisp

Spring Vegetables with Sesame Crisp
Fresh lightly cooked broad beans and petit pois, combined with cucumber, apple and bean shoots. Dressed with tamari soy sauce, lemon juice and toasted sesame oil and topped with a wafers of filo pastry and sesame seeds.

 

Red Mullet with Coconut Lime Sauce and Puy Lentil Salad

Red Mullet with Coconut-Lime Sauce and a Puy Lentil Salad
The fish is dusted with curry-spiced flour and pan fried in a little butter. The pan is deglazed with light coconut milk, spices and raisins. The puy lentils are tossed in lime juice, mint and chilli, with red onion, red pepper, tomato and apple.

 

Rhubarb Compote with Cardamom Custard

Rhubarb-Orange-Honey Compote with Cardamom Custard
I used my beautiful home grown forced rhubarb, which I baked with orange juice and zest and a little honey. Surrounded with a delicate, lightly sweetened soya custard aromatised with cardamom and vanilla.

 

I’m really enjoying the fact that we can eat like this whilst losing weight!