This is one of the most regular things I cook so I thought I’d share the recipe. Spicy, warming, smooth and creamy; a warming and filling winter soup, the ancho powder gives a great depth of flavour without making this too hot.
1 large or two small butternut squash (about 1kg
150g white onion, chopped
200ml double cream
100g carrots, grated
25g salted butter
1 clove of garlic, chopped
10g ancho powder
1 vegetable stock cube
1 tbsp olive oil
½ tsp cumin powder
½ tsp salt
In a large saucepan, soften the onions, garlic and carrot in the butter and oil. Cut the flesh of the squash into small cubes and when
the onions have softened, add the squash, water, stock cube, ancho powder, cumin and salt.
Bring to the boil and simmer for about 30 minutes. Transfer to a blender and blend until smooth, alternatively use a stick blender
directly into the pan.
Transfer back into the pan if need be, add the cream and bring back to a simmer before serving.
You can find this one alongside lots of other delicious things in my new book, ‘Cooking Chillies – Recipes and Ideas to Make the most of a Chilli Harvest.’