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Butternut Squash and Chilli Soup

Butternut squash and organic chilli turns this soup into a beautiful radiant orange colour that delivers a warming hug as you spoon it into your mouth

Serves 6



1. Heat butter and olive oil in a saucepan or stockpot

2. Add the sweet potato, onion and leek, and garlic powder. Sweat for 4 minutes, stirring

3. Add the coriander and chile powder. Stir for 1 minute.

4. Add water and bouillon

5. Cover the saucepan and simmer for 25 minutes, or until the sweet potato is soft

Take off the heat. Either mix the soup in a blender until smooth or use a hand held blender in the pan. Add the salt and pepper to taste. Add the cream and re-heat just before serving. If at any  time you think the soup is too thick , add water until you reach the required consistency.

It is a really simple soup to make and so delicious! Enjoy!



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