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
Butternut Squash and Chilli Soup Recipe
Butternut squash and organic chilli turns this soup into a beautiful radiant orange colour that delivers a warming hug as...
Ingredients
| 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 |
Method
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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