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Home » Soups and stews

Butternut squash soup with chilli

29/03/2020 by Judith Leave a Comment

Butternut squash soup with chilli

Butternut squash soup with chilli is a thick and hearty vegetarian soup with a beautiful golden colour. Similar to carrot and cardamon soup it is quick and simple to make and can be stored in the fridge for up to a week. The quantities in this soup recipe are sufficient for approximately 4 servings.

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Ingredients

  • About 4 slices butternut squash (250g approx)
  • 2 medium sized sweet potatoes
  • 2 to 3 carrots
  • 1 red onion finely chopped, or, 1 leek
  • Dash of olive oil
  • Vegetable stock
  • 100g red lentils
  • 5 to 8 small dried chillis
  • Chilli powder (optional)
Ingredients for butternut squash soup with chilli

How to prepare

Peel and dice the butternut squash, sweet potato and carrots. Slice the leek (or finely chop the onion).

Soften the onion/leek, butternut squash, sweet potatoes and carrots in a little olive oil. Add the vegetable stock, lentils, and chillis and season. Bring to the boil and simmer for about 45 minutes or so until the lentils and vegetables are cooked and then remove from the heat. If you have an Aga, this can be cooked in the simmering oven for around one and a half to two hours before blending.

Remove the chillis and blend (either fully blend if you would like a smooth soup or partially blend to retain some texture). Check for flavour and add a small amount of chilli powder if you would like more heat.

Butternut squash soup with chilli

Tips

  1. The thickness of the soup can easily be varied by increasing or decreasing the amount of vegetable stock. Alternatively, extra water can be added towards the end of the cooking time to make a thinner soup.
  2. The quantities of ingredients can easily be adjusted to make different quantities of soup.
  3. As the soup will keep in the fridge for up to a week it is worth making extra. The soup tends to thicken slightly when in the fridge so you may need to add a little extra water before reheating.

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Butternut squash soup with chilli

Butternut squash soup with chilli

Butternut squash soup with chilli is a thick and hearty vegetarian soup with the warmth of chilli.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Soup
Cuisine British
Servings 4
Calories 1089 kcal

Equipment

  • Large pan with lid
  • Hand blender

Ingredients
 
 

  • 250 g butternut squash
  • 2 sweet potatoes
  • 3 carrots
  • 1 onion (or leek)
  • 1 tablespoon olive oil
  • 1 litre vegetable stock (approx)
  • 100 g red lentils
  • 5 small dried chillis
  • ½ teaspoon chilli powder (optional)
  • 1 pinch salt
  • 1 pinch black pepper

Instructions
 

  • Peel and dice the butternut squash, sweet potato and carrots and slice the leek (or finely chop the onion).
  • Cook the onion/leek, butternut squash, sweet potato and carrots in a little olive oil for a few minutes.
  • Add the lentils, vegetable stock, chillis and seasoning.
  • Bring to the boil and simmer for around 45 minutes adding more vegetable stock if needed.
  • Remove from the heat and remove the chillis.
  • Blend using a hand blender.
  • Check for flavour and add chilli powder if you would like more heat.
  • Add additional vegetable stock or a little hot water if you would like a thinner soup.

Nutrition

Calories: 1089kcalCarbohydrates: 93gProtein: 22gFat: 67gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 42575mgPotassium: 971mgFiber: 18gSugar: 27gVitamin A: 27030IUVitamin C: 32mgCalcium: 91mgIron: 3mg
Keyword Chilli, Vegetables
Tried this recipe?Let us know how it was!

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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