Spicy Butternut Squash Soup

Recipe Type: Appetizer

Cuisine: British

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

This is a perfect Autumnal Soup to make when the nights are drawing in and all the yummy Squashes are in season.

Ingredients

• 1 large butternut squash
• 1 sweet potato
• 2 small parsnips
• 2 cloves garlic
• 1 onion
• 1 leek
• 1 small piece of fresh ginger
• 1 tsp ground cumin
• 2 tsp ground coriander
• Salt / pepper
• 1 ½ litre of vegetable stock
• 1 tbsp olive oil

• To Serve:
• 1 tbsp mascarpone with chopped red chili and fresh coriander to garnish

Instructions

1. Roughly peel and chop up all your vegetables
2. They can be big chunks as you are going to blend it all later
3. Heat a tablespoon of olive oil in a pan; add the onions, garlic, ginger and leeks
4. Add the cumin and coriander powder and stir for 2 minutes
5. This brings out the flavour of the spices
6. Then add in all your other vegetables and your stock and leave to simmer for 30 minutes
7. Take off the heat and leave to cool slightly
8. Once it has cooled down a bit you can whiz it up so that it turns into a smooth soup
9. If the soup is too thick you can add a little more stock to make it thinner to your liking
10. To serve, add an optional teaspoon of the mascarpone (not if you're vegan)  and sprinkle fresh coriander on top!

Notes

Any leftover soup can be frozen in little portions for you have when you like.