About this recipe:This soup has just the right amount of chilli to give it a nice kick. Any winter squash will work a treat. Natural yoghurt (or cream) may be added at serving time. Or sprinkle with a little freshly ground nutmeg.
40g (1 1/2 oz) margarine or any good vegetable oil
1 large clove garlic, crushed (optional)
3 onions, finely chopped
675g (1 1/2 lb) squash, cut into 2.5cm cubes
1/8 teaspoon chilli powder or a dash Tabasco®
750ml (1 1/4 pt) vegetable or chicken stock
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Method Prep:15min › Cook:40min › Ready in:55min
Heat margarine or oil in heavy saucepan and saute garlic and onions until transparent but not browned. Add the squash, vegetable stock and chilli powder and boil for 40 minutes until the squash is breaking down.
Cool slightly and put through a sieve. (or use a blender but maintain a rough texture to the soup). Return the soup to the saucepan and reheat or it can be frozen for future use. Serve very hot.
Salt and pepper have been omitted from recipe but may be added at any time if preferred.