Spicy butternut squash soup recipes
Our top 3 of 3 Spicy butternut squash soup recipes
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Spicy Butternut Squash Soup
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Spicy Butternut Squash Soup
- Spicy Butternut Squash Soup
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Ingredients
- 1 Butternut Squash Peeled and chopped
- 3 Cloves Garlic. whole
- 500ml Veg or Chicken Stock
- 50ml Double Cream
- 2 tbsp Cumin powder
Method
- 1. Put the squash and garlic into a pan with the cumin and stock.
- 2. Bring to boil and simmer for about 30 mins until soft.
- 3. Pour into a liquidizer or use hand blender and blend.
- 4. Stir in the cream.
- 5. Pour into bowls and sprinkle with a pinch of cumin on the top and a swirl of fresh cream.
- Serve with fresh homemade bread.
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Add commentIngredients
- 600g Butternut Squash peeled and cubed
- 2 Onions. chopped
- 1 Celery Stick. chopped
- 2 Garlic cloves
- Small (1g) Ginger. grated
- 750 ml Vegetable Stock
- 2 (small) Red chilli pepper. Seeded and chopped
- Chilli powder (optional)
- Black pepper. ground
Method
- Add the onions, squash and garlic (chopped and peeled) to a large pan and fry for 5-10 minutes until the onions are golden and the squash is begining to soften.
- Add half of the stock followed by the celery and chilli pepper and leave to simmer for a further 10 minutes until the squash has softened.
- Add the rest of the stock gradually, adding the ginger, black pepper and chilli powder according to taste - I usually add a little sprinkle now and then add more after blending if you want it really spicy.
- Remove from the heat and leave to cool before blending either in a food processer or hand blender.
- Re-heat to serve.
- If serving to guests who arn't into spicy food I suggest serving with a dollop of creme freche in the centre to take the edge off.
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Add commentIngredients
- SPICY BUTTERNUT SQUASH SOUP
- 1 small butternut squash, peeled, chopped and seeds removed
- 1 medium potato, peeled and chopped
- ½ medium onion or 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 1tsp each of chilli powder, ground cumin and paprika
- a pinch of ground nutmeg (to taste)
- 1pint vegetable stock (or enough to just cover the vegetables in the pan
- 1 dessert spoon natural yoghurt or creme fraiche (optional)
- 1-2 tbsp olive oil
Method
- 1)Over a medium-low heat, gently fry the onions and garlic in the oil for 5 mins, or until soft. 2)Add the spices to the pan and fry for a minute, stirring with a wooden spoon. 3) Add the chopped butternut squash and potato and stir, coating the vegetables with the spices, and cook for a couple of minutes. 4) Add the vegetable stock, reduce the heat and simmer for approx 30 minutes, or until the vegetables are soft. 5) Blend the soup to the desired consistency, return to the pan and stir in 1 dessert spoon of cremem fraiche (if required). 6) Taste and season as necessary.
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