Spicy Butternut Squash Soup

BQ_SOUP_P1210814.jpgServes 6, prep time 15 minutes, cooking time, 50 minutes

1 tbsp of olive oil
1 red onion chopped

2 cloves of garlic
1 tsp of cumin seeds
1 tbsp of curry powder
1 tbsp of Worcester sauce
1 tbsp of grated fresh ginger
Salt & pepper
1 litre of vegetable stock
1 large butternut squash, peeled and cubed
1 can of chickpeas, drained and rinsed
120g Mascarpone cheese
(Keeping a little to serve)
1 cup of chopped parsley

In a deep pan heat the oil, add the onion, garlic and sauté until soft. Stir in the cumin seeds, curry powder, Worcester sauce, grated ginger and season. Next, add the stock and bring to the boil. Add the butternut squash, chickpeas, mascarpone cheese and parsley. Simmer for 45 minutes. Then with a hand blender blitz the soup until smooth. Finally, serve topped with a drizzle of mascarpone cheese, black pepper and freshly toasted bread.

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