About this recipe:Butternut squash soup with cheese and a kick! This is a very filling soup with a fiery afterglow. Spicy but not too much and a fantastic colour. If you really don't like spicy food then omit the chilli seeds, reduce the number of chillies or take them out completely.
2 butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
1 medium onion, chopped
corn oil for frying
2 cloves of garlic, chopped
1 red chilli (including seeds), sliced
100ml extra thick double cream
160g Cheshire cheese, grated
salt and pepper to taste
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Boil squash and potatoes in water until soft. (Add only just enough water to cover.) Don't drain.
Meanwhile, fry the onion in a bit of oil till almost soft. Add the chopped garlic and chillies and fry till onion is completely soft and translucent.
Add onion mixture to squash and potatoes. Transfer to a blender and blend till smooth. Return to saucepan and reheat till bubbling. Add cream and cheese. Stir through until cheese is melted. Test and add salt and pepper to taste. Serve with tiger bread!