This soup is so comforting, warming and soothing and very healthy. Perfect on an overcast and grey day like today. If you don't like heat too much, just cut back on the chilli, or add an extra dollop of creme fraiche. You can play about with the types and quantities of vegetables but this is a good starting block.
Preparation Time: 45 mins
Serves: 8
Ingredients
15 g butter
1 large white onion
3 cloves of garlic, crushed
1 large butternut squash
1 large potato
1 large carrot
2 large red chillies
1 litre of good vegetable stock
1 tsp ground cumin
2 tbsp low fat creme fraiche
salt and pepper to taste
Method
1. Melt the butter in a large, heavy bottomed casserole pan over a medium heat. Finely chop the onion and add to the butter along with the crushed garlic. Fry for a few minutes until the onions and garlic are softened and beginning to brown.
2. Peel, de-seed and chop the butternut squash into 1 inch cubes. Add to the pan and stir. Peel the potato and carrot and chop into similar sized 1 inch chunks. Add to the pan as well.
3. De-seed and finely chop the red chillies and add to the pan. Fry all the vegetables for a few minutes, stirring occasionally until they are starting to catch on the bottom of the pan and some are turning golden brown.
4. Pour over the vegetable stock so that it is covering all the veg, adding more if you need. Bring the pot to the boil and add the cumin. Stir, and leave to bubble away for 20-30 minutes or until all the veg is soft and just beginning to fall apart.
5. Using a stick blender or food processor blend the soup until smooth and return to the pan. You may need to do this in batches depending on how bug your food processor is. Once your soup is smooth, add the creme fraiche and combine well. Season with salt and pepper to taste.
6. Serve with a drizzle of olive oil, a dollop more creme fraiche and some warm crusty bread.
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