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–+ servings
squash soup

Spicy Butternut Squash Soup

I love squash soup in it's many variations. Lucy T from York who originally submitted this yummy soup recipe calls this a "Winter warmer, with a kick!"
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 Servings
Calories 217 kcal

Ingredients
 
 

  • 1 green chili, chopped
  • 2 cloves garlic, chopped
  • 1 butternut squash, peeled and cut into pieces
  • 3 carrots, chopped
  • 2 onions, chopped
  • 3 1/4 cups chicken stock, or vegetable stock
  • Salt and pepper to taste
  • 2 teaspoons coriander, ground
  • 1 teaspoon nutmeg, ground
  • 1/2 teaspoon turmeric, ground
  • 2 1/2 teaspoons cinnamon, ground
  • 1 teaspoon honey
  • 1/2 cup cream, or Creme Fraishe
  • Fresh cilantro to garnish, optional

Instructions
 

  • Fry the chopped garlic and chili. Add the other chopped vegetables. Add ALL the seasonings except the fresh coriander. Cook for a few minutes for the vegetables to partly soften - keep stirring.
  • Add the stock and leave to boil for approximately 20 - 30 minutes. Take the pot off the heat and blend the soup (using a hand blender or food processor) to create a creamy soup.
  • Add the cream and fresh coriander and serve.

Nutrition

Calories: 217kcalCarbohydrates: 29gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 33mgSodium: 257mgPotassium: 765mgFiber: 5gSugar: 9gVitamin A: 18701IUVitamin C: 32mgCalcium: 108mgIron: 2mg
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