Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, butternut chilli soup. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This butternut squash soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli. This is a roasted butternut squash, roasted garlic & chilli.

Butternut Chilli Soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Butternut Chilli Soup is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut chilli soup using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Butternut Chilli Soup:

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

Find more healthy soup recipes at Tesco Real Food today. Either way, this Butternut Squash Chili Soup is a warming, light dinner and the leftovers make great lunches. I served this with my favorite whole wheat biscuits. Healing Thai Butternut Squash Lentil Soup.

Steps to make Butternut Chilli Soup:

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.

Up until recently I've never been a huge soup fan. I just didn't grow up eating much soup, apart from lentil soup (my fave), so it never appealed much to me. Vegan Butternut Squash Chili made in the Instant Pot. Hearty, flavorful, spicy - this chili is so good for cold days! Instant Pot Curried Butternut Squash Apple Soup.

So that’s going to wrap it up for this exceptional food butternut chilli soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!