Spicy butternut squash soup
I do love this spicy butternut squash soup on cold days! It’s very zingy & gingery so it’s really warming! It’s also super healthy so it can help to strengthen our immune systems for the winter. I normally eat it with wholesome bread or healthy scones but you can serve it with any kind of bread or brown rice!
Ingredients
Method
- Peel the squash, remove the seeds, then cut into 2-3cm cubes.
- Heat the oil in a large saucepan and gently fry the chopped onions and garlic for about 5 minutes, then add the ginger, chilli, bay leaf and squash pieces. Fry for another 3 minutes while stirring.
- Pour in the vegetable stock, bring to a boil, then under cover simmer for 25 minutes at low temperature.
- When the squash is soft, turn off the heat, let it cool for a couple of minutes. Discard the bay leaf and add the coriander and blend the soup. Taste it, add salt and pepper if needed. Reheat it before serving.
- Serve the soup with creamy yogurt and crusty bread if you like.