Butternut and carrot soup with cumin and chilli

You can dress it up with a fancy swirl of yoghurt or serve it simply with some crusty white to wipe up every last drop.

Butternut squash is so versatile, but here it takes on the warm spices of cumin and chilli for a comforting bowl of goodness packed full of vegetables.

You can swap the butternut for pumpkin (they’re practically the same thing anyway, right?) or make it as spicy as you like.

Here’s my take on this spicy butternut and carrot soup with cumin and chilli.

Category, DifficultyBeginner

A whole bowl of comfort with a warming kick. Serve it plain or dress it up, it doesn't care. It feeds families, friends or freezers - if you're in the mood for making a big batch.

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 1 Butternut squash, peeled and cubed
 1 Onion, peeled and diced
 3 Carrots, peeled and diced
 3 Cloves of garlic, finely chopped
 1 l Vegetable stock
 ½ tsp Ground cumin
 ½ tsp Chilli flakes
 2 dashes Rapeseed oil
 Seasoning to taste

1

Warm a few dashes of rapeseed oil in a heavy based saucepan and add the onion, cooking until softened.

2

Add the garlic and spices and cook until fragrant before throwing in the butternut and carrots.

3

Stir the vegetables to mix them up with the onion and spices. Then cover with the hot stock.

4

Cover and simmer on a medium heat until the vegetables are tender. This will take 20-25 minutes, depending on how small you've chopped the chunks of veg.

5

Blend to the desired consistency and thickness. I've used a stick blender until smooth.

6

Serve plain with bread or with a swirl of natural yoghurt, pumpkin seeds and a drizzle of rapeseed oil.

7

This recipe should serve four people. It can also be made with pumpkin.

Ingredients

 1 Butternut squash, peeled and cubed
 1 Onion, peeled and diced
 3 Carrots, peeled and diced
 3 Cloves of garlic, finely chopped
 1 l Vegetable stock
 ½ tsp Ground cumin
 ½ tsp Chilli flakes
 2 dashes Rapeseed oil
 Seasoning to taste

Directions

1

Warm a few dashes of rapeseed oil in a heavy based saucepan and add the onion, cooking until softened.

2

Add the garlic and spices and cook until fragrant before throwing in the butternut and carrots.

3

Stir the vegetables to mix them up with the onion and spices. Then cover with the hot stock.

4

Cover and simmer on a medium heat until the vegetables are tender. This will take 20-25 minutes, depending on how small you've chopped the chunks of veg.

5

Blend to the desired consistency and thickness. I've used a stick blender until smooth.

6

Serve plain with bread or with a swirl of natural yoghurt, pumpkin seeds and a drizzle of rapeseed oil.

7

This recipe should serve four people. It can also be made with pumpkin.

Spiced Butternut and Carrot Soup
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