Butternut and Chilli Soup
Ingredients (serves 2)
500g Frozen Butternut cubes
1 onion (diced)
2 cloves garlic (crushed)
2tsp Chilli Powder
1 chicken stock cube (to make 500ml stock)
1 tablespoon olive oil
Preheat the oven to 180degrees
Spread the squash out on a baking tray and sprinkle over 1tsp of chilli powder and some salt and pepper. Toss to coat.
Place in the over for 25 mins or until softened.
Whilst cooking sauté the onion and garlic in a large pan over a medium heat until softened.
Once the butternut is cooked add to the pan along with half the remaining chilli powder and mix together.
Pour in the stock and then blitz well with a hand blender until you have a smooth soup.
Divide between 2 bowls and garnish with the remaining chilli powder for some extra heat!