Name: Spicy squash soup
Total time: 30 min
Yield: Serves 4
Cuisine: English
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

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 1
Heat the oil in a large saucepan and fry the onion, garlic, chilli and ground corriander for 3-4 mins until softened
STEP 2
Add the butternut squash and carrott and give it a stir
STEP 3
Add the stock and bring to the boil. Season with salt & pepper
STEP 4
Turn the heat down and simmer for 15-20 mins or until the veg is all cooked
STEP 5
Blend and serve with a wedge of crusty bread

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Spicy squash soup

Ingredients

Method

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