Spicy butternut squash soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- olive oil
- 2 onions, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 red chilli, finely sliced
- a small chunk ginger, grated
- 1 about 1kg butternut squash, seeds scooped out and cut into chunks
- 2 tsp cumin seeds, toasted
- 1 tsp ground coriander
- 800ml veg or chicken stock
- a handful parsley, 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.
