Spicy butternut squash soup!
by Lucy T
Winter warmer, with a kick! (serves 6)
1 green chili
2 garlic cloves
1 butternut squash
800ml of chicken or veg stock (I prefer chicken)
Double or single cream or creme fraishe
Seasonings: Salt and Pepper
ground coriander (2 tsp)
ground nutmeg (1 tsp)
ground tumeric (1/2 tsp)
ground cinnamon (2 1/2 tsp)
tsp of clear honey
Fresh coriander to garnish.
Fry chopped garlic and chili.
Add other chopped veg.
Add ALL seasoning (except fresh coriander).
Leave for a few minutes for veg to part soften - keep stirring.
Add stock and leave to boil for approximately 20 - 30 minutes.
Take off heat and blend whole pan (using hand blender or food processor)
Add cream and fresh coriander and serve.
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