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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!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 medium onion
  • 2 plump garlic cloves
  • 1 large celery stick
  • ½ medium chilli
  • 1 sprig of rosemary leaves only
  • 2 bay leaves
  • 1 medium butternut squash
  • 2 medium carrots
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp paprika
  • 1 litre vegetable stock

Method
 

  1. Peel and dice the butternut squash. Roughly chop the carrots and celery.
  2. Finely chop the onion, garlic and chilli.
  3. 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.
  4. Add the stock, bring to the boil then simmer for about 30-45 minutes until the squash is tender.
  5. Take the bays out and, using a hand-held blender, process the soup until smooth.
  6. If the soup is too thick add more stock until you have the desired consistency.
  7. Serve it warm with crusty bread, flatbread or rice.