Enjoy this fantastically easy, warming soup. You’ll need a large stock pot for this recipe but feel free to halve the quantities for fewer servings.

Spicy Butternut Squash Soup

Rating: 51

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Number of Servings: 10 generous portions

Spicy Butternut Squash Soup

A warming, hearty soup that's perfect for the winter months.

Ingredients

  • Don't worry about varying the ingredients if you don't have everything listed - as long as you have butternut squash and stock you'll end up with a tasty soup! The paprika gives a lovely smoky flavour but can be omitted if you don't have it to hand.

  • 4 tablespoons olive oil
  • 1 sprig of rosemary
  • 4 bay leaves
  • 5 crushed garlic cloves
  • 2 medium onions, diced
  • 1 red chilli, chopped (increase, decrease or remove if required)
  • 2 butternut squash - peeled and roughly diced to 1 inch cubes
  • 4 carrots, roughly chopped
  • 2 large potatoes, diced
  • A teaspoon of smoked paprika
  • Half a teaspoon of cumin seeds
  • 4 pints of vegetable or chicken stock (we used Marigold vegetable bouillon powder)

Instructions

  1. Gently heat the oil in a large stock pot, add the onions, garlic, bay leaves, rosemary and chilli and gently fry for a couple of minutes.
  2. Add a the paprika and cumin seeds and continue to gently fry for a further minute.
  3. Add the butternut squash, carrots and potato and stir thoroughly before adding the stock.
  4. Bring to the simmer and cook for 30 to 40 minutes until the vegetables are tender.
  5. Remove from the heat and allow to cool before blitzing with a hand blender until smooth.
  6. Have a taste to check the seasoning - pepper can be added as required when serving.
  7. The soup can be kept for three days in the fridge or frozen if required. For extra indulgence add a swirl of cream when serving. For an extra kick drizzle with chilli oil.
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