There’s nothing quite like a warming bowl of soup on a cold day – it’s just so wholesome. This Butternut Squash & Chilli Soup is my all time favourite and the tastiest thing to have stored in the fridge for lunchtime!
BUTTERNUT SQUASH & CHILLI SOUP WITH PUMPKIN SEEDS AND CRÈME FRAICHE
Course: Lunch, Dinner Cusine: Asian Difficulty: Easy
Serving
4-6 servings
Prep Time
15 minutes
Cooking time
2 hours
Total time
2 hours 15 minutes
Serving
4-6 Servings
Prep Time
15 minutes
Cooking time
2 hours
Total time
2 hours 15 minutes
INGREDIENTS
- 2 butternut squash – peeled, deseeded and diced into cubes (top tip: pop them in the microwave for 4-5 minutes before you start, this makes them so easy to peel!)
- 2 large white onions
- 1 litre of veg stock (I used bone broth as I had some already made but use whatever you have)
- 2 cloves of garlic
- 2 Tsp turmeric
- half a tsp of easy chillis (pre decided chillis in a jar) or 1 whole red chilli
- 2 cm piece of ginger, grated
- Crème fraîche
- Pumpkin seeds
- Basil pesto
DIRECTIONS
- Sauté onions in butter in a large pot for 3 minutes
- Dissolve stock cube in 1 litre of water
- Add all of the rest of the ingredients to the pot (except stock) and fry for 5 minutes, stirring from time to time
- Add the stock and bring to the boil
- Reduce to simmer, cover with lid and cook for approximately 2 hours
- Blend into soup!
