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Healthy & delicious recipes from A.Vogel
Spicy Butternut Squash Soup
- Preparation: min
Time: min - Easy
- Serves 4-5
- Prep: 25 min
- Time: 40 min
- Easy
- Serves 4-5
This butternut squash soup is thick and creamy in texture, making it warming and comforting. It has a rich, earthy and spicy flavour, as well as being packed full of nutrients and vitamins.
Rachel foyle
Ingredients
Spicy Butternut Squash Soup
- 1 butternut squash, peeled, deseeded, and cut into chunks
- 3 carrots, peeled and sliced into fingers
- 6 shallots, chopped
- 4 garlic cloves, finely sliced
- 1 thumb-sized piece of ginger, finely sliced
- 2 red chillies, finely sliced
- 1 tbsp olive oil
- 1 tbsp Herbamare® Bouillon vegetable stock, dissolved in 1 ltr boiling water
- 1 tbsp chilli powder
- Herbamare® Original seasoning salt, to season
- Black pepper, to season
- Ground cinnamon, to garnish
- Roasted pumpkin seeds, to garnish
How to make Spicy Butternut Squash Soup
1. Pre-heat the oven to 200ᵒC.
2. Place the squash, carrots, shallots, garlic, ginger and chillies on a baking tray and drizzle over the oil.
3. Roast for 30 minutes, until the squash and carrots are softening.
4. Place the squash, carrots, shallots, garlic, ginger, chillies and Herbamare® Bouillon vegetable stock in a large pot, and season with chilli powder, Herbamare® Original seasoning salt and black pepper.
5. Bring to the boil and simmer until the squash and carrots are really soft.
6. Blend until smooth.
7. Serve, garnishing with cinnamon and pumpkin seeds.
This recipe is full of goodness
- Super rich in vitamin A
- High in vitamins C, B6 & E
- Good source of potassium & fibre
Butternut squash has many health benefits including boosting the body’s immunity to colds & flu. It has also been found to help reduce inflammatory conditions, such as muscle & joint pain, arthritis and enlarged prostate.
About Rachel
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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