S01E07 - Spicy Butternut Soup

A delicious spicy butternut soup with cream and ciabatta bread.
Perfect for those winter evenings.

Spiced Butternut Soup

Ingredients

1-2 Butternut squash (peeled and cubed)

125g Butter

500ml Cream

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

Olive oil

Method

1. Place the butternut into a large saucepan and cover with the stock. Let this cook for a good 35 minutes or until soft.
2. Drain the cooked butternut over a large bowl (ensuring to save the liquid for later). Give the saucepan a little wipe down
3. 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.
4. Add the garlic and cook for a further 3-4 minutes, then add the chilli. Then add the drained butternut to the mix.
5. 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.
6. In a separate pan fry the red onion in some butter and olive oil until caramelised, then remove from the heat.
7. 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.
8. 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.

Enjoy!