How to Make It
In a large nonstick saucepan, heat olive oil. Cook onion and garlic over medium heat for 8 minutes, or until soft.
Stir in the spices. Add squash and cook for 1 minute. Cover butternut squash with water. Add stock cube. Bring to a boil, and then reduce heat. Cover and simmer for 12–15 minutes.
Stir the lemons and olives and simmer for 10-15 minutes, until squash is tender. Garnish with parsley, and serve with steamed kale.
Smart Tip: The kale comes in at 32 cals per serving. You can reduce your calories by omitting it, but it's a great superfood, full of goodness, so try to keep it in if your calorie intake allows.