The Blanket Scarf Butternut Squash Supreme Chilli Overlord Soup

Lunch, Vegetarian | November 9, 2014 | By

winter butternut squash soup
 
 
winter butternut squash soup

 

winter butternut squash soup
 
winter butternut squash soup
 
 
 
 
Don’t you just love sitting by a warm cosy fire when it’s freezing cold outside?  This is exactly how I feel about eating a soup with a nice kick of chilli in it. To think, I used to hate chilli, until my Dad started adding it to his soups and I was instantly converted! This is one of my favourite soups to have for autumn. It’s like wrapping a wooly blanket scarf around you. The creme fraiche makes it nice and creamy, whilst the roasted pumpkin seeds add a satisfying finishing touch.

 
The Blanket Scarf Butternut Squash Supreme Chilli Overlord Soup
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Ingredients
  1. 1 Butternut squash, peeled, deseeded and cubed.
  2. 1 parsnip, peeled and cubed.
  3. 1 carrot, peeled and cubed
  4. Pinch of salt and black pepper
  5. 1 tbsp butter
  6. 2 1/2 tbsp of olive oil
  7. 2 onions, diced
  8. 1 garlic clove, sliced.
  9. 2 red chillies, deseeded and chopped (1 chilli if you don’t like it too hot)
  10. A handful of pumpkin seeds (I used 75g)
  11. 1 litre vegetable stock
  12. 3 heaped tbsp of creme fraiche
Instructions
  1. Preheat the oven at 180 degrees.
  2. Place the cubed butternut squash, parsnip and carrot on a baking tray and with a brush, apply a light coating of olive oil to each piece. (roughly 2 tbsp of olive oil). Leave to cook for approximately 30 minutes.
  3. Meanwhile, melt the butter in a saucepan and add the diced onions, garlic and chillies. Season with salt and black pepper to your own taste. Cover and cook on low heat for approximately 20 minutes.
  4. Prepare a litre of boiling water and add a vegetable stock cube for later.
  5. When the squash, carrot and parsnip are ready, remove from oven and add to the saucepan containing the onions, etc. Stir and pour in the stock, adding the spoonfuls of creme fraiche as you see fit.
  6. Once the ingredients are thoroughly stirred, add to a blender for a smooth texture.
To prepare the pumpkin seeds
  1. Preheat oven at 140 degrees. Place pumpkin seeds on a greaseproof lined baking tray, drizzle with  1/2 tbsp of olive oil and a pinch of sea salt. Cook for 15 minutes or until you hear them pop.
  2. Serve soup in a bowl and add the roasted pumpkin seeds.
From Plate to Pen http://www.fromplatetopen.com/
Enjoy! 
 

 

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