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Spicy squash soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 red chilli de-seeded and finely chopped (or 1/2 tsp dried chilli flakes)
- 1 tsp ground corriander
- 2 tbsp olive oil
- 1 large butternut squash peeled, de-seeded and cut into chunks
- 2 carrotts peeled and cut into chunks
- 750 ml vegetable stock
Method
- STEP 1Heat the oil in a large saucepan and fry the onion, garlic, chilli and ground corriander for 3-4 mins until softened
- STEP 2Add the butternut squash and carrott and give it a stir
- STEP 3Add the stock and bring to the boil. Season with salt & pepper
- STEP 4Turn the heat down and simmer for 15-20 mins or until the veg is all cooked
- STEP 5Blend and serve with a wedge of crusty bread
