On a cold, grey winter’s day, is there anything better than a steaming bowl of soup? Nutritious, tasty and warming, soup certainly ticks a lot of boxes. This butternut squash soup is creamy, savory and just a tiny bit spicy, and these gorgeous flavors mean it’s a recipe you’ll come back to time and time again.
Ingredients (to serve 4)
- 1 butternut squash
- 1 red chilli
- 1 red onion
- 2 tablespoons of oil
- 2 tablespoons of cream
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1/5 cup of cooked chickpeas
- 1/4 cup of cashews, soaked in water for half an hour
- 1 cup of water
Instructions
- Peel and deseed the butternut squash. Cut it into cubes about an inch thick.
- Boil the squash for 15 minutes, then set aside.
- Finely slice the onion and the red chilli and fry in one tablespoon of the oil. After 10 minutes, add the salt, pepper, cooked chickpeas and cashew nuts.
- Add the rest of the oil to the pan, along with the butternut squash. Top up with enough water to cover the ingredients and simmer for 20 minutes.
- Once the squash is cooked through, blitz everything in a food processor until smooth.
- Return to the heat for 5 minutes, drizzling the cream through in the last minute before serving.
Whip up this soup in under half an hour and you can have a delicious, nutritious meal ready to go!
