Spicy butternut squash soup

Name: Spicy butternut squash soup
Total time: 50 min
Yield: 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)

Adam Bush

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 50 mins

A star rating of 4 out of 5.1 ratingRate

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This simple butternut squash soup is given a spicy kick with ginger, red chilli and garlic. It's full of flavour and makes for a budget-friendly lunch

Vegetarian

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Alternatives

Complete the dish

Try our spiced squash soup then check out our classic butternut squash soup, pumpkin soup, squash and sweet potato soup, red lentil soup and more warming soup recipes.

Ingredients

Nutrition

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)

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.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 4 out of 5.1 rating

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