Spiced butternut squash soup
When it’s cold, the best way to warm up is eating spicy soups. This spiced butternut squash soup is perfect for such occasions – it’s warming, filling and very healthy too. Also it’s zingy and absolutely delicious!
Ingredients
Method
- Peel and dice the butternut squash. Roughly chop the carrots and celery.
- Finely chop the onion, garlic and chilli.
- Heat oil in a large saucepan and add the onion & celery. Fry gently for 5 minutes, then and the garlic, chilli, bay leaves, rosemary and cumin seeds and cook for another minute. Add the paprika, stir for a few seconds then add the the vegetables and cook for 2 minutes.
- Add the stock, bring to the boil then simmer for about 30-45 minutes until the squash is tender.
- Take the bays out and, using a hand-held blender, process the soup until smooth.
- If the soup is too thick add more stock until you have the desired consistency.
- Serve it warm with crusty bread, flatbread or rice.