Butternut Squash and Chilli Soup
Serves 4
Prep 30 mins
Easy to prepare
There’s nothing quite as comforting as a bowl of velvety butternut squash soup on cooler days – especially when it comes with a gentle kick of chilli to warm you through.
Recipe tip: This recipe brings out the natural sweetness of roasted squash, lifted by the depth of flavour from our gluten free bouillon.
What you’ll need:
1 medium butternut squash, peeled, deseeded, and chopped into cubes
1 medium onion, chopped
2 cloves garlic, crushed
1 red chilli, deseeded and finely chopped (or ½ tsp dried chilli flakes, to taste)
2 tbsp olive oil
1 litre bouillon stock
1 medium carrot, chopped
Salt & freshly ground black pepper, to taste
1–2 tbsp crème fraiche or coconut cream (optional, for serving)
Fresh parsley or pumpkin seeds, to garnish
How to do it:
Prepare the vegetables. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook gently for 5 minutes until softened. Add the garlic and chilli and cook for a further 2 minutes.
Stir in the butternut squash and carrot. Season lightly with salt and pepper. Pour in the vegetable bouillon stock , bring to the boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the squash is tender.
Once cooked, blend until smooth. Adjust seasoning to taste.
Ladle into bowls and swirl in a little crème fraiche or coconut cream if you like. Garnish with fresh parsley or pumpkin seeds.
Enjoy with some chunky, seeded gluten free bread.
Products used:
