There is nothing better at this time of year than a big bowl of tasty soup. I make a huge pan every week. It is full of goodness and it is the perfect way to sneak some vegetables into my children. One of my favourites is definitely Butternut Squash and Chilli soup. My youngest child absolutely loves it and you can make it as spicy or as mild as you like. It is also a great way to get your children helping you in the kitchen. Teaching them how to use leftovers to make something tasty.
Homemade Easy Butternut Squash and Chilli Soup Ingredients:
2 Celery Stick
1 Large Carrot
1/2 Small Onion
A Large Butternut Squash
1 Large Chilli (dependant on how spicy you would like it.)
1 Vegetable Stock Cube
Knob of Butter
Salt and Pepper to Season.
Wash the butternut squash, stab a few times in various places all over with a fork. Pplace it in the oven for 1 hour on 150 degrees.
Peel the carrot and the onion and chop along with the celery into small cubes. Place a knob of butter into a pan and saute the vegetables until soft.
One the butternut squash is ready. Place to the side to cool. After cooling, peel off the skin using a potato peeler, deseed and cut into squares.
Add the butternut squash to your vegetables. Add some cold water, not too much, just enough to cover the vegetables (you can always add more water later if your soup is too thick) and sprinkle in the vegetable stock. Season with salt and pepper.
Simmer over a low heat for 20 minutes. Pop soup in a blender and blend to your preferred consistency. Serve with crusty bread. It really is that simple!
Have you tried butternut squash and chilli soup?
Looking for some more soup recipes? Try my red pepper and tomato soup recipe.