Spicy Butternut Squash Soup
A community recipe by KaffaCakesNot tested or verified by Nigella.com
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Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees) Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Sprinkle the oil-glossed squash with the chilli flakes and cumin seeds, and season with salt and pepper, then roast in the oven for around 40-50 minutes. Once the squash is cooked through, leave to one side to cool before peeling off the skin. In a pan, heat the butter on a medium heat, then gently sweat the garlic and onions until translucent and soft. Pour in the stock and allow to simmer gently before adding in the chunks of cooked squash. Simmer gently for around five minutes, then blitz with a hand blender or liquidiser until smooth. Return to the pan, and if it's too thick add a couple of tbsp milk.
Introduction
This soup is old trusty favourite of mine, and always garners tonnes of compliments from greedy recipients.
Ingredients
Serves: 4
- 1 medium butternut squash
- 1½ pints vegetable broth (or chicken stock)
- 1 medium onion
- 2 cloves garlic
- olive oil
- 1 ounce butter
- 1 teaspoon cumin seeds
- 2 teaspoons red pepper flakes
- 3 tablespoons milk
- teaspoon sea salt
- teaspoon freshly ground black pepper
Method
Spicy Butternut Squash Soup is a community recipe submitted by KaffaCakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
The wonderful thing about this is the rather vague quantities required; I tend to just make it up as I go along so please forgive my not-quite-precise measurements.This freezes really well, so I normally divide it into individual portions so I can stash it handily in the deep freeze to take to work. If you're feeling naughty, a swirl of soured cream is delicious stirred into the soup.
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Show more commentsThis soup was fabulous- although I tweaked it a bit. Diced carrots red peppers celery and some ginger added. Yum!
Really really lovely soup but I would half the chills if your a spice wimp
Delicious! This soup has a lovely depth of flavour and will now become a staple over the coming cooler months. I used red pepper flakes instead of chilli flakes which I think are slightly sweeter. Same measurements as the recipe states. Personally I think the level of spice is perfect, warming rather than hot!
Lovely recipe, very simple, but too spicy. I like spicy food and this is too much for me, think in future I'll only use 1 tsp of chilli flakes
oh my; I do like this! Shall have to make double next time. If my boys get in too late; it's gonna be soon gone. Suzanne
This soup was fabulous, the spices and roasting make it divine. I used a generous amount of stock and this only enhanced the flavours.
Delicious soup as long as you remember to apply personal preference when adding the chilli flakes. Having been forced to throw away a soup once due to blindly following a recipe, I knew that amount of chilli flakes would render it inedible (for me at least) so any chilli I add is always the tiniest pinch. Also I added Miso rather than salt as I find it adds a special tang.
Absolutely delicious with a real bite! 2 tablespoons of natural yoghurt drizzled on top of each bowl of the soup adds a glorious tang and helps tone down the heat of the chilli. I will definitely be making this again.
I made this soup and all I can say is it's ok... Sort of. Not the best I've tried.
Thank you, I love this soup. I can't stop eating it so it doesn't last long! So easy to make....I use dried cumin and it works beautifully.my teenagers love it too, a big bonus.
Was so easy to make and tasted amazing. A bit too spicey for me so next time I would use half the chilli flakes and cumin seeds. Thanks for sharing this!