Spicy Butternut Squash Soup - Ken Stockley
Ken says: "A lovely, creamy soup. All of the veg items came from my garden and only used ONE Apache chilli, but still made my mouth tingle! Don't forget to wash your hands after clearing out the chilli seeds."
Ingredients (Serves 2)
- 500g of butternut
- 1 large clove of garlic
- 1 onion
- 1½ tablespoons of oil
- ½ a tablespoon of lemon juice
- ½ a teaspoon of mixed herbs
- 1 vegetable stock cube
- 1 chicken stock cube
- half a red pepper
- 500ml of water
- 125ml of milk
- 1 small chilli or half tsp chilli powder (optional)
- Ground black pepper to taste
- Cut the butternut or squash into one inch chunks. Removing the peel and seeds and any ‘stringy bits’. Peel and chop the garlic, onion, red pepper and fresh chilli.
- Put the oil into a saucepan on a medium heat and fry off the garlic, onions and red pepper (and fresh chilli if using) for a couple of mins until the onion is soft but not coloured. Stir frequently to stop it sticking.
- Add the butternut and continue to cook for another 3 minutes and keep stirring throughout.
- Dissolve the stock cubes in the water and then add to the pan together with the milk, herbs, chilli (if using) and lemon juice. Bring to the boil, then turn down the heat until it is simmering. Put the lid on the saucepan and continue to cook for another 20 minutes until the butternut is soft.
- Take off the heat and blend with a stick blender if you like a smooth soup, or you can leave it lumpy.
- Reheat the soup again gently but do not allow it to boil, and then season to taste with the black pepper.