Spiced Butternut Squash Soup

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Spiced Butternut Squash Soup

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Heat the oil in a large pan, add the onions, and cook over a low heat for 6–8 minutes, or until soft and translucent. Season with salt and black pepper, then stir through the garlic, sage, chillies, and nutmeg, and cook for a few seconds.


  2. 2

    Stir in the squash, add the potatoes and stock, and bring to the boil. Reduce to a simmer and cook for 20–30 minutes, or until the squash and potatoes are soft. Transfer to a blender or food processor and whiz until smooth. Season again with salt and black pepper.


  3. 3

    Leave to cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months. To serve, defrost in the refrigerator overnight, transfer to a pan, and heat until piping hot. Serve with a drizzle of chilli oil, and a sprinkling of Gruyère cheese.


Ingredients

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, grated or finely chopped
  • 4 fresh sage leaves, finely chopped
  • 2 medium-hot red chillies, deseeded and finely chopped
  • 1 pinch freshly grated nutmeg
  • 1 large butternut squash or 2 small ones, halved, peeled, deseeded, and chopped into small pieces
  • 2 potatoes, peeled and diced
  • 1.4 litres hot vegetable stock
  • 1 drizzle chilli oil, to serve
  • 1 handful Gruyère cheese, to serve
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Serves 8

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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