Butternut Squash and Chilli Soup
10 people
20 minutes
10 minutes
Ingredients
- 2 - Butternut Squash , chopped
- 1 tbsp Chilli Flakes , optional
- 3 tbsp Cream Cheese
- 3 - Garlic Cloves
- 1 tbsp Oil
- 4 - Onion , chopped
- 1 - Red Chilli , slices
- 1 - Rooster Potatoes , chopped
- 1400 ml Vegetable Stock
Method
- Drizzle some oil in a saucepan over medium heat.
- Add the onion, garlic and sauté for 3 minutes until lightly coloured.
- Add the squash, chilli and potato and sauté for a further 2 minutes or so. Season with salt and pepper.
- Add the stock and bring to the boil with a lid on. Reduce the heat to medium and simmer for 15-20 minutes or until the vegetables are soft and tender.
- Remove from the heat and blend the soup with a handheld blender until smooth.
- Pour in the cream cheese and season with salt and pepper.
- Add extra water if the soup is too thick. Check the seasoning and add an extra pinch of chilli if needed.
- Serve the soup very warm and divide the rest in portions and containers set with labels for later use. Use within two days stored in the fridge or place in the freezer until required.
