How to Cook Tasty Butternut Chilli Soup

Butternut Chilli Soup. This butternut squash soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli. My perfect autumn/winter Sunday evening meal involves a warming pot of Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Rye and Pumpkin Seed Soda Bread cooking in.

Serve with a scattering of the remaining chopped chilli and a dollop of creme fraiche if desired. Either way, this Butternut Squash Chili Soup is a warming, light dinner and the leftovers make great lunches. I served this with my favorite whole wheat biscuits. You can have Butternut Chilli Soup using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Butternut Chilli Soup

1. It’s of for the soup.
2. Prepare 5 of baby butternuts (about 5 cups – steamed and roughly mashed).
3. It’s 1 of small onion finely chopped.
4. It’s 1 1/2 tbsp of garlic butter.
5. Prepare 2 tbsp of olive oil, extra virgin.
6. You need 1 cup of fresh cream.
7. Prepare 1 can of coconut cream (discard liquid).
8. Prepare 1/2 tsp of ground nutmeg.
9. You need 1/2 tsp of ground cinnamon.
10. You need 1 tsp of corriander powder.
11. It’s 1/2 tsp of chilli powder.
12. It’s of salt and freshly ground black peppercorns.
13. Prepare 1/2 tsp of mixed herbs.
14. It’s 1 1/2 tsp of grated coconut.
15. You need 1 of medium tomato grated and microwaved for a minute.
16. Prepare of for the topping.
17. It’s of chopped spring onion.
18. You need slices of toasted almond.

Healing Thai Butternut Squash Lentil Soup. A truly comforting soup combining sweet butternut squash, earthy cumin, & creamy goat's cheese. Find more healthy soup recipes at Tesco Real Food today. If butternut squash soup and chili had a lovechild, this might be it.

Butternut Chilli Soup instructions

1. Heat olive oil and garlic butter in a saucepan until butter melts..
2. Add finely chopped onion and saute until tender..
3. Mix in roughly mashed butternut and then grated tomato..
4. Add in cream and coconut cream and mix well..
5. Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon. Add coconut. Stir..
6. Allow to cook for about 5 – 7 minutes then remove from heat and allow to cool..
7. Blend until smooth. Reheat – I added about 1/4 cup of water to thin slightly. A bit more can be added if you prefer a thinner consistency..
8. To serve top off with some toasted almonds and chopped spring onion..

Why this recipe works: Roasting the squash first deepens its flavor and sweetness. Up until recently I've never been a huge soup fan. I just didn't grow up eating much soup, apart from lentil soup (my fave), so it never appealed much to me. This flavorful vegan Butternut Squash Chili recipe features tender winter squash, protein rich black beans and warm spices! The original recipe called for creme fraiche, but I only had Greek yoghurt and substituted.