Spiced butternut squash soup as the name suggests is a bit spicy soup. Adding chilli to this soup removes the sweetness of the butternut squash. You can substitute green chilli with chilli flakes also, so that you can adjust the level of spice. This soup is perfect for lunch time or an evening snack. This soup is perfect for freezing and can be heated to be served warm. A perfect winter time starter, I would say…..
Time to start….
Ingredients
- 2 Carrots
- 1 Onion
- Half of a Butternut Squash
- 1 Potato
- 2 cloves Garlic
- 1 Green Chilli
- 1200 ml Vegetable stock
- 50 g Butter
- 75 ml Cream
Method
- First peel and chop all of the vegetables into large chunks.
- In a large saucepan slowly melt the butter.
- Add all of the vegetables, green chilli and garlic and mix thoroughly and continue to pan roast them for 6 to 8 minutes without them sticking to the saucepan.
- Next you need to add the cream and two thirds of the stock. It is best to add only this amount of stock, as it allows you to adjust or correct the consistency more accurately before serving.
- Bring this entire mixture to the boil and then reduce the heat to a constant simmer.
- Simmer for the next 15–20 minutes or until all of the vegetables have softened.
- Blitz the soup until smooth, adjusting the consistency with the remaining stock as required.
- Taste the soup and season accordingly.
- Serve the soup warm.
- Garnish the soup with a little crème fraiche, if desired.
