Squash soup is delicious, but for me it needs something to kick it up. This recipe for butternut squash soup really delivers on that front!
Lucy T from York who originally submitted this yummy soup recipe calls this a “Winter warmer, with a kick!”
It has a kick from chilis, plus great spices and a bit of cream to pull it all together. Great recipe.
Squash is an underused vegetable for most of us, and we all know it is important to “eat a rainbow” of foods. This squash soup is a great way to do just that.
Spicy Butternut Squash Soup
Ingredients
- 1 green chili, chopped
- 2 cloves garlic, chopped
- 1 butternut squash, peeled and cut into pieces
- 3 carrots, chopped
- 2 onions, chopped
- 3 1/4 cups chicken stock, or vegetable stock
- Salt and pepper to taste
- 2 teaspoons coriander, ground
- 1 teaspoon nutmeg, ground
- 1/2 teaspoon turmeric, ground
- 2 1/2 teaspoons cinnamon, ground
- 1 teaspoon honey
- 1/2 cup cream, or Creme Fraishe
- Fresh cilantro to garnish, optional
Instructions
- Fry the chopped garlic and chili. Add the other chopped vegetables. Add ALL the seasonings except the fresh coriander. Cook for a few minutes for the vegetables to partly soften - keep stirring.
- Add the stock and leave to boil for approximately 20 - 30 minutes. Take the pot off the heat and blend the soup (using a hand blender or food processor) to create a creamy soup.
- Add the cream and fresh coriander and serve.
Nutrition
Serves 6.
Notes:
- To make this recipe gluten free, make sure the stock is gluten free.
- You can replace the butternut squash with another variety of winter squash. Pepper squash, among others, would work just as well.
Find another squash soup recipe, plus more great soup ideas here.
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