Spicy butternut squash soup

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7 ratings

Recipe by domesticgoddess

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1. Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
2. Add all the remaining ingredients apart from the stock.
3. Saute the vegetables for 2 minutes until they are fully coated in the spices.
4. Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
5. Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
6. Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

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• Natz

  12 April 2008

  Natz rated and commented on this recipe

  

  I enjoyed this very much, I did however add a whole chilli as I wanted it a bit more spicy, the good thing about this recipe is you can adjust the ingredients according to your taste, overall a delicious soup that i will be cooking again!

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• Joltek

  21 September 2008

  Joltek rated and commented on this recipe

  

  Yummy - I will spice it up a little more next time - v sweet. Planing to have it in thermos's on bonfire night - v warming

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• teenyted

  03 October 2008

  teenyted rated and commented on this recipe

  

  Loved this soup! Perfect for the coming cold months and full of the good stuff. Left the chilli out (kept the chilli powder) as it was also for elderly relatives and it was still mildly spicy. Will add the chilli when it's just for us, for extra 'oomph'!

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• Oli dude

  29 October 2008

  Oli dude rated and commented on this recipe

  

  Nice, I had to add loads of seasoning, I added half a red pepper, worked quite well.

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• mantometz

  09 November 2008

  mantometz rated this recipe

  

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• becca

  10 November 2008

  becca commented on this recipe

  this was delicious! i am making my second lot of it at the moment!

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• cyderhall

  12 November 2008

  cyderhall rated and commented on this recipe

  

  a cut above other squash soups. Didn't have a chilli but it still left a warm glow

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• Maz

  19 November 2008

  Maz rated and commented on this recipe

  

  This soup was amazing... but i made some (significant?) changes. I didnt have any leeks, so left that out, nor did I have rosemary or paprika! I thought it wouldn't work, but I used thyme instead... and it was just fantastic! I ended up making it too spicy (too much chillie) but adding a little milk did the trick. boyfriend was in love with it, and friends over for dinner were impressed! Thanks!!

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Ingredients

• 2 tbsp olive oil
• sprig of rosemary
• 2 bay leaves
• 3 garlic cloves crushed
• 1/2 medium chilli
• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 large potato, peeled and cubed
• 2 celery sticks
• 1 medium onion, chopped
• pinch cumin seeds
• 1/2 tsp chilli powder
• pinch smoked paprika
• 2 pints veg/chicken stock

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Serves 8

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Ingredients

• 2 tbsp olive oil
• sprig of rosemary
• 2 bay leaves
• 3 garlic cloves crushed
• 1/2 medium chilli
• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 large potato, peeled and cubed
• 2 celery sticks
• 1 medium onion, chopped
• pinch cumin seeds
• 1/2 tsp chilli powder
• pinch smoked paprika
• 2 pints veg/chicken stock

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