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Butternut Squash and Chilli Soup Recipe

Vegan
Butternut Squash and Chilli Soup Recipe
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Ingredients

For the recipe:
  • 1 large sweet potato, chopped roughly
  • 2 oz butter
  • 2 glugs of olive oil
  • 1 onion, finely sliced
  • 1 leek, finely sliced
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1/2 tsp mexican chile powder, add more to taste. I used 1 tsp and it had a wonderful 'kick' to it
  • 1 1/2 pints water
  • 2 tbs bouillon stock powder
  • Pepper and Steenbergs Perfect Salt to taste
  • 1/4 pint double cream or Coconut cream for plant based diets

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

Method

01
1. Heat butter and olive oil in a saucepan or stockpot
02
2. Add the sweet potato, onion and leek, and garlic powder. Sweat for 4 minutes, stirring
03
3. Add the coriander and chile powder. Stir for 1 minute.
04
4. Add water and bouillon
05
5. Cover the saucepan and simmer for 25 minutes, or until the sweet potato is soft
06
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.
07
It is a really simple soup to make and so delicious! Enjoy!