Chipotle Butternut Squash Soup
Our Chipotle Butternut Squash Soup is a tasty little recipe which combines the amazing flavours of roasted butternut squash and our chipotle paste.
The butternut squash soup is the perfect accompaniment to either our king prawn sandwich or our chicken and bacon sandwich.
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Prep time
30 mins
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Cook time
45 mins
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Total time
1 hr 15 mins
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Ideal for
Lunch -
Make it
Mexican -
Serves
6
Find us in the
Mexican Section
Ingredients
- 2kg Butternut squash (peeled, de-seeded & cut into chunks)
- 2ls Chicken/vegetable stock
- 2 Red onions (peele & halved)
- 3 Garlic cloves
- 2 Sprigs rosemary
- 1tbsp Chipotle Paste
- 2 Carrots (roughly chopped)
- Olive oil
- Salt & pepper
- Parmesan
- Parsley
- Crusty bread to serve
How to make it
- Pre-heat your oven to 180C.
- Make sure your veg is all chopped to roughly the same size (leave garlic cloves whole their skin).
- Throw all of the veg into a roasting tin, along with the rosemary and Chipotle Paste.
- Cover in a generous lug of olive oil and season with salt & pepper. (Get your hands in there to mix up properly)
- Cook in the oven for about 45 mins, or until the veg is tender when you insert a knife. You can also squeeze the garlic out of their skins (discard garlic skins and rosemary).
- Prepare a large bowl or food processor. You now need to blend up the roasted vegetables. Add a little of the stock to loosen it (you may need to do this in batches).
- Add the puréed vegetables to a large pan and add the stock. Mix well. Bring it slowly to the boil and season to taste.
- To serve, grate over some parmesan and sprinkle over some parsley. Toast some crusty bread.
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