Butternut squash spicy soup
My interpretation of a butternut squash soup. It's a lovely consistency, creamy but not thick and has a nice hot kick. Perfect for the dark nights and cold weather we have to face ahead. I always make a generous amount as my lot like to go back for more.
Ingredients
Serves: 6
- olive oil for frying
- 1 medium onion, chopped
- 1 or 2 cloves garlic, chopped
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
- 1 pinch ground cumin
- 1/2 teaspoon dried chilli flakes
- 1 pinch smoked paprika
- 2 butternut squash - peeled, deseeded and chopped into rough squares
- 2 sticks celery, chopped
- 1.2L (2 pt) vegetable stock
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Heat a drizzle of oil in a large pan. Gently saute the garlic and rosemary with the cumin, chilli and paprika to release the flavours. Add the onion and fry off.
- Add the butternut squash and celery and coat with the herbs and spices; cook for about 5 minutes.
- Add the stock and bring to the boil. Cover pan and simmer for approximately 45 minutes. After 45 minutes or so, taste to see if you wish to add a little more spice, chilli, etc.
- Take off the heat and allow to cool slightly before adding batches to puree in a liquidiser, or use a hand blender.
- Serve your finished soup with a sprig of rosemary to dress and a lovely chunk of freshly cut bread. Voila.
Tips
Instead of the dried chilli, use half a fresh one or more if you like it hot. I like to use a combination of vegetable and chicken stock, but to keep it vegetarian you can use just vegetable.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
This is the yummiest soup I've EVER tasted A huge success in our house. Thanks for sharing your recipe. - 11 Mar 2013
This is one of the easiest and tastiest soup recipes I have ever made. I had never actually cooked butternut squash before (!!!) and after deseeding it I chopped but left the skin on - now I realise most recipes say to peel the skin off. However, it didn't matter as you have to blitz the soup at the end and this way you get extra fibre........ - 20 Oct 2012
Soup with a spicy kick, great for autumn and winter nights. - 10 Sep 2012