Butternut Squash and Chilli Soup Recipe

Origin: Britain Period: Modern

Ingredients:

2kg butternut squash
2 tbsp olive oil
3 red chillies, de-seeded and finely shredded
1 red chilli sliced into rings, for garnish
2 leeks, thinly sliced
2 garlic cloves, crushed
1 parsnip, chopped
3cm length of fresh ginger, grated
1l stock (vegetable or chicken)
salt and black pepper, to taste

Butternut Squash and Chilli Soup Preparation:

Method:

Halve the butternut squash, remove the seeds and pith then cut into quarters. Brush 1 tbsp of the oil over the flesh then season with salt and pepper. Place in an oven pre-heated to 200°C and roast for about 20 minutes.

Meanwhile, add the remaining oil to a pan and gently cook the leeks, garlic and chillies until soft. Add the parsnip and ginger and continue cooking for about 5 minutes then add the stock and bring the mixture to a boil.

When the squash is ready, allow to cool then scoop the flesh from the skin and add to the soup. Cook the ingredients together for 5 minutes then adjust the seasoning and take off the heat. Allow to cool slightly before tipping the ingredients into a food processor and puréeing until smooth. Return to the pan and allow to heat through. Adjust the seasonings and ladle into warmed soup bowls. Garnish with the reserved chilli rings and serve.

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