Spicy Butternut Squash Soup

tntcoder · 12 May 2012 at 13:39

Really simple but awesome spicy(ish) butternut squash soup as I am bored today

Ingredients:

- 1 Chopped Onion
- 500g diced butternut squash
- 1 chopped eating apple
- 0.5 teaspoon curry powder
- 1 tablespoon plain flower
- pinch nutmeg
- 600 mls chicken stock
- Juice + Rind of half an Orange
- Salt + Pepper
- Olive Oil
- Parsley

1. Chop everything everything up + prep

2. Fry Onion, squash, apple in the olive oil - cook for few mins and remove from heat.

3. Add flour, curry poweder and nutmeg - stir well.

4. Return to heat and slowly add stock, juice and rind. Bring to the boil and
simmer for 15-20 mins until squash is tender.

5. Blend + Season with Salt, Pepper and Parsley.

6. Profit

This leaves ~3 servings to freeze to

Going to Cali · 12 May 2012 at 13:53

Looks very nice, I make a similar soup with sweet potato. Try using some cayenne pepper, then you can actually call it spicy!

randomshenans · 14 May 2012 at 07:59

Like your addition of apple in there, sounds nice. Might try it.

joey1211 · 14 May 2012 at 08:30

Make mine with coconut milk

FARGO · 14 May 2012 at 13:13

Without meaning to derail, does anyone have any tips on cutting Butternut Squash? I really struggle. Recipe looks good and if I can cut one up without losing a finger I shall give it a go

joey1211 · 14 May 2012 at 19:21

Peel first and use a chef's knife. Easy.

Don't throw the seeds away. Get rid of the stringy pith and roast them with a spray of oil, salt and curry powder. Fantastic snack instead of crisps or nuts

Stevenh1980 · 15 May 2012 at 11:43

Add some chilli and cream

FARGO · 15 May 2012 at 12:53

joey1211 said:
Peel first and use a chef's knife. Easy.

Don't throw the seeds away. Get rid of the stringy pith and roast them with a spray of oil, salt and curry powder. Fantastic snack instead of crisps or nuts

I guess my knives aren't up to scratch - I find it easier sawing them with a bread knife! I end up wasting so much flesh.

a1ex2001 · 15 May 2012 at 15:48

Looks like a nice recipe might give it a try, I'd have gone with a vegtable stock but that just a preference thing and maybe a dash of creme/creme fraiche just to thicken it up and make it a bit richer.

The key to cutting butter not squash for me was the purchase of a decent sharp shefs knife, I'd stuggled for ages even with good quality very sharp smaller knives the additional weight of the chefs knife seems to really help.