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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!
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 garlic minced
  • 1 Tbsp chopped ginger
  • 1 red chilli deseeded and chopped
  • 1 handful of coriander leaves
  • 1 bay leaf
  • 1 kg butternut squash
  • 600 ml vegetable broth
  • Salt and pepper
  • To serve: yogurt optional

Method
 

  1. Peel the squash, remove the seeds, then cut into 2-3cm cubes.
  2. 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.
  3. Pour in the vegetable stock, bring to a boil, then under cover simmer for 25 minutes at low temperature.
  4. 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.
  5. Serve the soup with creamy yogurt and crusty bread if you like.