Butternut squash soup with chilli

It felt like winter yesterday evening. Cold wind and after a short short walk I was freezing. So when I finally got in I put on sheepskin slippers and made a warming soup. As much as I hate being cold I love when you finally get into your warm home and get the body temperature up again by making and eating something warming. That’s what autumnal food is all about, and this soup is a pretty good example of this.

Christopher was very pleased with the result as I didn’t use any cream in this soup (which I often do in soups) but this one doesn’t need it, and I’m not sure if butternut squash and cream is a great combo. The soup was slightly hotter from the chilli than I expected, so a dollop of creme fraiche was nice with it. I also made some parmesan sticks from leftover puff pastry and some quesadillas with spicy Hungarian salami.

Quite out of focus, but you get the idea...

Buttnernut squash soup with chilli, serves 2

1/2 butternut squash (I know I should have weighed it, but was way to hungry, mine was a medium-sized one)

1 medium potato

olive oil

1 tsp ground cumin

1 clove of garlic, grated

1 pinch of salt

water

a splash of concentrated vegetable stock

1-2 tsp chilli flakes

1 tbsp chilli sauce (a mild sweet one)

1 tsp ground cumin

adjust with more salt and stock

Take the pits out of the squash with a spoon and cut the skin off. Cut the squash into 1 inch cubes. Peel the potato and cut it into equally sized cubes. Heat up some olive oil in a large pan and add the cumin and garlic and then the squash and potatoes. Let it soak up the flavours for a few minutes without browning, then add boiling water (or cold, but boiling water is quicker) to cover, add a splash of stock or a piece of a stock cube and bring to a boil. The squash cooks soft in a few minutes, but wait until the potato is soft too. Then remove the vegetables from the saucepan and mix them, adding a bit of the cooking water until you have the thickness you like. Pour the rest of the cooking water out of the pan and pour in the mixed soup. Bring to a boil and add the chilli, more cumin, some salt and maybe some more stock, all after your own taste. Serve with maybe a dollop pf creme fraiche to take the edge off the chilli, some nice bread or quesadillas.

Parmesan sticks

Cut puff pastry into 10 cm long and 1 cm wide strips and place on a baking tray. Grate over plenty of parmesan and bake for 8-10 minutes in 200 C.

Quesadillas

Spread salsa on two soft tortillas, sprinkle grated cheese over one of them, add some salami, a little more cheese and put the other tortilla on top. Fry the tortillas in a dry skillet until they’re brown on both sides and the cheese has melted. Cut into wedges and eat straight away. These are great with soups or with guacemole as a snack.

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2 Responses to Butternut squash soup with chilli

  1. This soup looks fantastic and I like how you used chilli-for added warmth! 😀

  2. Looks great Hanna, I use a little chilli in my Butternut soup too to warm things up another notch as well 😉 I’m with you, I don’t think cream would add to this type of pumpkin soup as much as some other vegetable soups.

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