Spicy squash soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 red chilli de-seeded and finely chopped (or 1/2 tsp dried chilli flakes)
- 1 tsp ground corriander
- 2 tbsp olive oil
- 1 large butternut squash peeled, de-seeded and cut into chunks
- 2 carrotts peeled and cut into chunks
- 750 ml vegetable stock
Method
step 1
Heat the oil in a large saucepan and fry the onion, garlic, chilli and ground corriander for 3-4 mins until softenedstep 2
Add the butternut squash and carrott and give it a stirstep 3
Add the stock and bring to the boil. Season with salt & pepperstep 4
Turn the heat down and simmer for 15-20 mins or until the veg is all cookedstep 5
Blend and serve with a wedge of crusty bread
