Butternut Squash Soup with Red Chilli

By Alqualonde

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 1/2 teaspoon ground cumin
• 1/2 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

Details

Servings 4

Preparation

Step 1

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.