Spicy butternut squash soup
This creamy and delicious soup is perfect for a weeknight meal. Made with roasted butternut squash and chili, it's an easy, spicy, comforting autumn dinner.
Servings: 3
Calories: 159kcal
Cost: Cheap
Equipment
Ingredients
- 1 large butternut squash
- 1 red chili
- 4 small shallots or 2 large
- 2 garlic cloves
- 2 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 500 ml vegetable stock or water and two stock cubes
- vegetable oil
Instructions
- Preheat the oven to 200°C / 180°C fan / 400°F
- Peel and dice butternut squash. Add to a baking tray and add chili powder, sage, thyme and a drizzle of oil. Combine and make sure that every piece of squash is coated.
- Roast in the oven until the pieces start to soften. This will take about 15-30 minutes, depending on how big the chunks are. After about 10 minutes, add roughly chopped garlic, shallots and chili.
- Roast until the butternut squash is soft and slightly golden on the edges. Remove it from the oven, and add the squash along with the other ingredients to a blender. If you don't have a blender that's large enough, add it all to a bowl and use a hand blender instead.
- Blend until smooth and creamy. Taste the soup, and add more chili, salt or pepper if needed. Add more stock or water if you prefer a thinner consistency.
- If you used warm stock, the soup might be suitable to serve immediately. If it's a bit too cold, add it to a saucepan and heat it for a few minutes.
Notes
You can store this soup in the fridge in an airtight container for up to 3 days. You can also freeze the soup for up to 3 months. Thaw and reheat in a saucepan, or in the microwave.
Nutrition
Calories: 159kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 697mg | Potassium: 1057mg | Fiber: 7g | Sugar: 10g | Vitamin A: 27367IU | Vitamin C: 77mg | Calcium: 150mg | Iron: 3mg