Spicy Butternut Squash Soup

Soup soup, a tasty soup soup

I’m quite enjoying this less serious approach to blogging. This week/month/point at which I have time to jabber on about the finer things in life, I’d like to share with you a killer recipe for Spicy Butternut Squash Soup. The recipe is a little on the hot side as I like my Chilli so you may want to reduce it a bit there. Anyways here it is:

Ingredients

1 tbsp olive oil
1 onion, chopped
1 red chilli, chopped (optional)
1 clove garlic, crushed
2 butternut squash, flesh cubed
1 tbsp medium curry paste
300ml/½ pint good vegetable stock
200ml/7fl oz coconut milk
2 tbsp fresh coriander, chopped

Method

1. Heat the oil in a non-stick pan. Add the onion, chilli and the garlic, and fry for 4-5 minutes until softened.
2. Add the squash and continue to fry for 5 minutes. Stir through the curry paste and fry for a further minute. Pour over the stock and coconut milk, bring to the boil, and cover and simmer for 15-20 minutes, until the squash is tender.
3. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coriander, and season well. Serve with plenty of crusty bread.