Spicy Butternut Squash Soup

Ingredients - Serves 2 – 3

  • 1 small butternut squash, peeled, deseeded and chopped
  • 1 vegetable stock cube, dissolved in 600ml (1 pint) hot water
  • ¼  of a small red or green chilli (to taste)
  • Sprinkling of paprika (to taste)
  • Salt and freshly ground black pepper
  • Garlic and herb croutons
  • Crème fraiche

1. Put the butternut squash into a large saucepan and add the stock with the chilli & paprika

2. Bring to the boil, cover, reduce the heat and simmer for about 15 - 20 minutes until the butternut squash is tender.

3. Transfer the soup to a liquidiser or food processor and blend until smooth.

4. Return to the saucepan and reheat gently.

5. Add a teaspoon of crème fraiche along with the croutons and serve with bread.

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