Butternut Squash Soup with Red Chilli

Butternut Squash Soup with Red Chilli

Photo by Henya B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 1

    tablespoon unsalted butter

  • 1

    medium onion, chopped

  • ½

    teaspoon ground cumin

  • ½

    teaspoon paprika

  • 2

    bay leaves

  • 1

    sprig of rosemary

  • 1

    fresh red chilli, finely diced

  • 2

    medium carrots, chopped

  • 1

    medium butternut squash, peeled and cubed

  • 2

    large potatoes, peeled and cubed

  • Water or vegetable stock

  • 1

    tablespoon of vegetable stock powder or cube - if using water

  • Salt and pepper to taste

Directions

In a large saucepan, heat the oil and butter and start frying the onion. Add the ground cumin, paprika, bay leaves, sprig of rosemary and the red chilli. Stir on a medium heat until the onion has softened, don't let the spices and herbs burn. Add the carrots, butternut squash and potatoes, stir and cook for about 5 minutes. Add enough vegetable stock to cover the vegetables, or use water. Bring up to a boil and then turn the heat down low and simmer for about 45 minutes. Add vegetable stock powder or a cube to taste if you used water. Season with salt and pepper to taste. Remove the bay leaves and sprig of rosemary. Allow the soup to cool a little before putting it into a blender in batches and blend until there are no lumps. You could use a stick blender if you want. Return the soup to the pan to warm through. Add some more stock if the soup is a little too thick. Garnish with some chilli oil, croutons and chives. Serve with warm crusty French bread or pumpkin bread.


Nutrition

Facebook Conversations