Feisty butternut squash soup

    1 hour 10 min

    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.

    7 people made this

    Serves: 6 

    • 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

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Boil squash and potatoes in water until soft. (Add only just enough water to cover.) Don't drain.
    2. 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.
    3. 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!

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     -  02 Feb 2013