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Spiced Butternut Squash Soup

Categories: Big-Batch Meals, Comfort Foods, Low-fat, Spicy, Vegetarian
Type: Soups and Stews

Add some spice to this butternut squash soup by adding in a few red chiles.

Prep Time: 20M

Cooking Time: 40M

Serves: Serves 8


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • sea salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 4 sage leaves, finely chopped
  • 2 red chiles, seeded and finely chopped
  • pinch of freshly grated nutmeg
  • 1 large butternut squash or 2 small ones, halved, peeled, seeded, and chopped into small pieces
  • 2 potatoes, cut into small pieces
  • 5 cups hot vegetable stock
  • chili oil and grated Gruyère cheese, to serve
Spiced Butternut Squash Soup photo

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  1. Heat the oil in a large soup pot, add the onions, and cook over low heat for 6-8 minutes or until soft. Season with sea salt and freshly ground black pepper, then add the garlic, sage, chiles, and nutmeg and cook for a few seconds.
  2. Stir in the squash, then add the potatoes and stock. Bring to a boil, reduce to a simmer, and cook for 20-30 minutes or until the squash and potatoes are soft. Transfer to a food processor or blender and process until blended and smooth. Season again with sea salt and freshly ground black pepper.
  3. Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
  4. To serve, defrost in the refrigerator overnight, transfer to a pan, and heat until piping hot. Serve with a drizzle of chili oil and a sprinkling of Gruyère.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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