Spicy Butternut Squash Soup
Over a year ago
1,483 views
Ingredients
- 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
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This is a nice warming soup for a cold winter's day. This recipe makes enough for 2 small starters, or 1 hungry person.
Method
-
1
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.
Similar Recipes
View all similar
Comments (0)