Spicy Butternut Squash Soup
Over a year ago
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Ingredients
Accompaniment
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Description
This soup is my all time winter favorite, perfect for curling up with in the cold months. Serve up a batch of this squash soup with a twist.
Method
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1
Add the onions, squash and garlic (chopped and peeled) to a large pan and fry for 5-10 minutes until the onions are golden and the squash is begining to soften.
Add half of the stock followed by the celery and chilli pepper and leave to simmer for a further 10 minutes until the squash has softened.
Add the rest of the stock gradually, adding the ginger, black pepper and chilli powder according to taste - I usually add a little sprinkle now and then add more after blending if you want it really spicy.
Remove from the heat and leave to cool before blending either in a food processer or hand blender.
Re-heat to serve.
If serving to guests who arn't into spicy food I suggest serving with a dollop of creme freche in the centre to take the edge off.
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