A simple winter warmer: Spicy roasted squash soup.

Spicy roasted squash soup

Serves 2

Ingredients:

2 butternut squash

One small white onion or leek, chopped

Chilli – I used two medium hot red chillies with seeds and it was warm without being over hot. Adjust to own taste.

Chicken stock.

Salt and pepper

Method:

Chop the squash into chunks and deseed. Roast in a pre-heated oven at 180C for an hour.

In a saucepan, gently fry the chilli and onion/leek until the latter is soft.

Add the roasted squash, skin still on.

Pour over the stock – it should cover the veg but not too much.

Blend.

Season well.

Serve with warm crusty bread.

Advertisements
Explore posts in the same categories: Devon, Food

Tags: , , , , , ,

You can comment below, or link to this permanent URL from your own site.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: