A delicious spicy butternut soup with cream and ciabatta bread.
Perfect for those winter evenings.
Spiced Butternut Soup
1-2 Butternut squash (peeled and cubed)
1/2 tspn chilli flakes (or one fresh chili)
1/4 cup of Dry Sherry
Chicken Stock (or vegetable stock)
2 Medium Onions (chopped)
1 Red Onion (chopped)
2-3 Garlic cloves (crushed)
1 Fresh nutmeg
- Place the butternut into a large saucepan and cover with the stock. Let this cook for a good 35 minutes or until soft.
- Drain the cooked butternut over a large bowl (ensuring to save the liquid for later). Give the saucepan a little wipe down
- Melt some butter with a little olive oil in the saucepan. Fry the onion on a gentle heat until it is soft but not too coloured.
- Add the garlic and cook for a further 3-4 minutes, then add the chilli. Then add the drained butternut to the mix.
- Grate a little nutmeg into the butternut. Then add the sherry and half of the cooking liquid (the stock in the bowl). Give everything a good stir and bring back to a gentle boil.
- In a separate pan fry the red onion in some butter and olive oil until caramelised, then remove from the heat.
- Turn off the heat and blend the whole mixture using a food processor, or food mix, until quite smooth. Then add the remainder of the butter and ¾ of the cream.
- Season and serve in generous bowls with the red onion and the rest of the cream poured on top. Grind a little black pepper on top. Serve with bread.