Butternut Squash and Chilli Soup
A deliciously creamy soup with health benefits from both the butternut squash and fresh chillies
Servings: 4
Ingredients
- 1 large butternut squash peeled and cubed
- 1 onion sliced
- 2 cloves garlic finely sliced
- 2 red chillies finely sliced (reserve some for garnish)
- 1 tbsp olive oil
- 1 tbsp mixed herbs
- 1 litre vegetable stock
Instructions
- Heat the olive oil in a saucepan, add the onion and fry for 5 minutes
- Add the garlic, chilli and mixed herbs and cook for a further 5 minutes
- Once the onion mixture has cooked, add the squash and stir to coat the squash with the mixture
- Add the vegetable stock, bring to the boil, then reduce the heat and simmer for 30 minutes
- Once the squash is tender, remove from the heat and allow to cool
- Blitz the soup with a stick blender, or transfer to a jug blender and whizz until smooth.
- To serve, reheat the soup on the hob for a few minutes, then serve with fresh chillies and pumpkin seeds as garnish