SPICY BUTTERNUT SQUASH SOUP

Published on: 2019-03-14
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chili ingredients

Ingredients

1-2 tbsp of olive oil
1 tbsp of butter (or olive oil)
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 tbsp tomato puree
1 tsp ground cumin
1/2 tsp Spirit of Attila
1 carrots peeled and cut into chunks
1 medium butternut squash peeled and cubed
1 litre of vegetable stock
salt and black pepper to taste
to serve; fresh chopped rosemary and toasted pumpkin seeds
fresh chopped rosemary
chili cooking steps

Steps

Preheat the oven to 200c. Line a flat baking tray with tinfoil. Place the butternut squash and carrots on the tray, drizzle with olive oil and sprinkled with a fresh chopped rosemary. Roast for 45 minutes, turning once, under soft and golden.
Heat the butter or oil in a large heavy-based saucepan and gently fry the onion for 1-2 minutes until soft, then add the garlic. Add the tomato puree and sprinkle in the ground spices and stir well to release their aromas.
Add the carrots and butternut squash, and pour in the stock and bring up to the boil. Cover and simmer gently for about 15 minutes until the vegetables are cooked and tender.
Pour the soup into a blender and blitz until smooth, or alternatively use a hand blender.
To serve, ladle into soup bowls and sprinkle some fresh chopped parsley and toasted pumpkin seeds over the top.

Best served with a slice of rustic bread!