Butternut Chilli Soup
Butternut squash is a great source of vitamin A and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Butternut Chilli Soup
Ingredients
Instructions
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Peel and chop the butternut squash into small cubes.
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Heat olive oil in a large pot over medium heat.
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Add chopped onion, minced garlic, and sliced red chilli to the pot. Sauté until onion becomes translucent.
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Add cumin powder and paprika to the pot. Stir well.
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Add the butternut squash cubes and vegetable stock to the pot. Bring to a boil.
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Reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Season with salt and black pepper to taste.
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Serve hot, garnished with fresh coriander and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
