Spicy Squash Soup

There’s nothing more inviting than the smell of fresh homemade soup. This delicious treat is perfect for warming up on a chilly autumn evening. It’s also a great immune-booster for this time of year!

Ingredients:

1 large butternut squash

2 celery sticks

2 potatoes

3 shallots or 1 onion

2cm piece of ginger

1 clove garlic

1 tsp mixed spice powder

1/2 tsp of chilli powder

2 litres veg stock

2 Tbsp olive oil

Salt & pepper to season

Topping suggestions:

Crispy bacon

Pesto

Fried chorizo

Double cream

Method

Peel the butternut squash, potatoes, ginger & garlic clove. Chop the squash and potato in to small chunks. Finely dice the garlic & ginger.

Chop the leeks, celery & shallots in to small chunks.

Place all ingredients into a slow cooker or pan with the stock, spiced & olive oil.

Cook for 45 mins on the hob. If using the slow cooker – 4.5 hours high or 6 hours low.

Once done, use a hand blender to blend to a smooth consistency. Use the salt & pepper to season and stir through. Top with any of the suggested toppings. Pesto is my personal favourite!

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