Spicy butternut squash soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 2 onionsroughly chopped
- 2 cloves garlicroughly chopped
- 1 red chillifinely sliced
- a small chunk gingergrated
- 1 about 1kg butternut squashseeds scooped out and cut into chunks
- 2 tsp cumin seedstoasted
- 1 tsp ground coriander
- 800ml veg or chicken stock
- a handful parsleychopped (optional)
Nutrition: per serving
- kcal193
- fat6.4g
- carbs25.5g
- fibre7.6g
- protein10g
- salt0.6g
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.
