Butternut squash and chilli soup

Only a few days off payday, and holed up in my flat with a stinking cold, I decided to raid the cupboard and see what I could find that would be quick, easy and filling.

Sister 2 had told me  chilli was good for fending off the common cold… or was that garlic? Either way, I fancied something with a bit of spice to clear the airways.  This is what I came up with – a classic winter warmer butternut squash soup with chilli.


(Serves 4-6)
2 medium butternut squashes, quartered
1 teaspoon ground cumin
1 fresh chilli or 1 teaspoon chilli flakes
2 garlic cloves
1 large onion
300ml chicken or vegetable stock
Olive oil
to serve:
Salt, pepper, crusty bread and creme fraiche


  1. Place the squash in a large baking tray, drizzle with oil and sprinkle with cumin.  Bake for 45 minutes or until the flesh is soft
  2. Meanwhile, place the onion, garlic, chilli and a splash of oil in a processor and blitz until it forms a thick paste
  3. Add the paste to a pan with a splash of oil, and fry on a low heat for about 15 mins. This is important to bring out the aroma and taste.  Do not brown the paste
  4. Once the squash is cooked, leave to cool and then scoop the soft flesh out of the skin, and place in a large saucepan
  5. Add the stock, onion mix, and blitz with a food processor until the mixture is smooth
  6. Boil until the soup has thickened
  7. Flavour with sea salt and pepper and a dollop of creme fraiche

This warming recipe is perfect for winter evenings by the fire.
I ended up with heaps of it left over, so kept some in the fridge.  A little bored of soup, I decided to use it to make a thick sauce for a pork chop.  I added even more salt and pepper, and a tablespoon of apple sauce, then cooked the chop in it, reducing the sauce on a high heat.  Maybe it was because it had sat in the fridge allowing the flavours to combine, but the slightly spicy sweet sauce was, dare I say it, even nicer than the soup!

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