Simple Butternut Squash Soup

I love the taste of butternut and so many other soup recipes call for a lot of other ingredients with the humble butternut.  Now I’m not criticizing any of the other soup recipes around, I just prefer the butternut to be a prominent taste.  This is a great recipe that doesn’t include as much fat as others.  Its a recipe that really makes the butternut pop, well it makes the butternut flavor pop if it was on fire.  I like to add just a dab of green chilli to the recipe for a extra kick, but feel free to leave it out.

 

BUTTERNUT SQUASH RECIPEserves  6-8

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Ingredients

  • 1 large butternut squash, peeled, de-seeded and cubed
  • 1 medium onion, , roughly chopped
  • 4 cloves garlic, chopped
  • 1 green chilli, chopped
  • 7 cups light vegetable stock
  • salt and pepper to taste
  • cashew cream for garnish

Directions

Combine all the ingredients except the cashew cream in a large pot.  Bring to a boil, then cover and simmer for 30 minutes or until the squash can be pierced easily.

Using a hand held blender purée the soup till creamy.  If using a normal blender wait for the soup to cool slightly and in batches purée till smooth.

Taste and adjust the soup.  Ladle the soup into bowls or cups.  Garnish soup with 1 tbsp cashew cream for a creamier soup.

I enjoyed this soup with a fresh focaccia bread, but enjoy with anything you would like.

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