About this recipe:A spicy warming winter soup, that is super simple and super tasty! Perfect to fight off those winter chills! This recipe will give you a medium spice level, obviously adding more or less chilli will give a hotter or milder dish depending on your taste.
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Method Prep:5min › Cook:30min › Ready in:35min
In a large saucepan melt the butter over a low to medium heat. Peel and chop the onion and add it to the pan. Cook, stirring occasionally. Crush or finely chop the garlic and add to the pan.
Chop the butternut squash into 2.5cm cubes.
Once the onion is soft, add the chilli powder, cumin and the coriander and salt and pepper. Fry for a few minutes, then add the butternut squash to the pan and stir.
Peel and chop the sweet potato into 2.5cm cubes and add to the pan as well.
Pour in the stock and make sure everything is covered and give it a good stir ensuring you get to the bottom. This is where a lot of flavour likes to hide! If the stock is not enough to cover everything add hot water from the kettle. Bring to the boil and simmer until the vegetables are soft. Add extra hot water, if things start looking too dry.
Blend to the desired texture, stir in the cream and serve.
* With the veggies its hard to give a weight. Instead I use a comparison of size. The onion should be about the same size as the seed end of the squash (the fattest end) and the potato between 1/2 - 3/4 the size of the squash.
* Perfect with warm crusty bread!
I've just made this and its is absolutley delish. I added a extra onion and used 2 chicken stocks as thats just to my taste I also used hot chilli powder as that was all I had in the cupboard so quite spicy but that's ok for me. Top marks for this recipie. - 21 Sep 2013
This is a lovely warming soup, even my fusspot teenager loved it!
I used just half the chilli powder though and used a harlequin squash which is delicious!
Give this soup a go its worth it! - 22 Sep 2015