Spiced Butternut Squash Soup
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
- 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.
- 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.
- Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
- 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 The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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