Spiced squash soup

Name: Spiced squash soup
Total time: 50 min
Ingredients: olive oil; onions 2, roughly chopped; garlic 2 cloves, roughly chopped; red chilli 1, finely sliced; ginger a small chunk, grated; butternut squash 1 about 1kg, seeds scooped out and cut into chunks; cumin seeds 2 tsp, toasted; ground coriander 1 tsp; veg or chicken stock 800ml; parsley a handful, chopped (optional)

50 minutes
serves 4
Easy

This squash soup is kicked up a notch with ginger, red chilli and garlic. This recipe is seriously economical too, it feeds a family of 4 for just £1.92! It also tastes great using sweet potato instead of squash.

March 25, 2015 at 3:05 pm

Ingredients

olive oil
onions 2, roughly chopped
garlic 2 cloves, roughly chopped
red chilli 1, finely sliced
ginger a small chunk, grated
butternut squash 1 about 1kg, seeds scooped out and cut into chunks
cumin seeds 2 tsp, toasted
ground coriander 1 tsp
veg or chicken stock 800ml
parsley a handful, chopped (optional)

Method

Step 1

Heat 2 tbsp olive oil in a pan and fry the onion, garlic, chilli and ginger until soft.

Add the squash and spices and cook for a few minutes then tip in the stock and simmer until the squash is soft and you can mash it with the back of a spoon.

Put everything in a blender and whizz until smooth.

Add a handful of fresh parsley to finish if you like.