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Beranda / butternut / chilli / soup

Recipe: Tasty Butternut Chilli Soup

Butternut Chilli Soup. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. My perfect autumn/winter Sunday evening meal involves a warming pot of Butternut Squash, Chilli and Coconut Milk Soup bubbling on the stove and fresh Rye and Pumpkin Seed Soda Bread cooking in the oven.

Butternut Chilli Soup Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock. Make sure you don't fill the soup maker above the max fill line. Once the cycle is complete, season well, and add the crème fraîche. You can have Butternut Chilli Soup using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Butternut Chilli Soup

  1. You need of for the soup.
  2. You need 5 of baby butternuts (about 5 cups - steamed and roughly mashed).
  3. Prepare 1 of small onion finely chopped.
  4. You need 1 1/2 tbsp of garlic butter.
  5. You need 2 tbsp of olive oil, extra virgin.
  6. It's 1 cup of fresh cream.
  7. It's 1 can of coconut cream (discard liquid).
  8. Prepare 1/2 tsp of ground nutmeg.
  9. You need 1/2 tsp of ground cinnamon.
  10. Prepare 1 tsp of corriander powder.
  11. It's 1/2 tsp of chilli powder.
  12. It's of salt and freshly ground black peppercorns.
  13. It's 1/2 tsp of mixed herbs.
  14. It's 1 1/2 tsp of grated coconut.
  15. Prepare 1 of medium tomato grated and microwaved for a minute.
  16. You need of for the topping.
  17. Prepare of chopped spring onion.
  18. Prepare slices of toasted almond.

Blend briefly once again until the soup is creamy. Slow Cooker Butternut Squash Chili is the perfect fall meal. This recipe is easy to prepare. Just simply add in some of your fall favorite vegetables and let your slow cooker do the work.

Butternut Chilli Soup step by step

  1. Heat olive oil and garlic butter in a saucepan until butter melts..
  2. Add finely chopped onion and saute until tender..
  3. Mix in roughly mashed butternut and then grated tomato..
  4. Add in cream and coconut cream and mix well..
  5. Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon. Add coconut. Stir..
  6. Allow to cook for about 5 - 7 minutes then remove from heat and allow to cool..
  7. Blend until smooth. Reheat - I added about 1/4 cup of water to thin slightly. A bit more can be added if you prefer a thinner consistency..
  8. To serve top off with some toasted almonds and chopped spring onion..

The results will warm you from the inside out! Slow Cooker Chili is perfect served with cornbread and this Stir the chilli, cayenne, oregano and bay leaf into the onions. This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken.