Spicy Butternut Soup with Chilli Cheese Crisps

Spicy Butternut Soup with Chilli Cheese Crisps

Preparation:  10 minutes Cooking time: 35 minutes Serves: 4

2 tbsp (30 ml) olive oil

1 small onion finely chopped

1 tsp (5ml) garlic finely chopped

2-3 dry red chilli roughly crushed

550 – 600g butternut chopped into squares (4 cups)

2 tsp (10ml) Coriander powder

1 tsp (5ml) Cumin powder

1 tsp (5ml) mixed herbs

1 ½ tsp salt

1 litre water.

1 ½ cups grated vegan friendly chedder/gouda cheese ) (Fairview)

2-3 finely sliced green chilli

Serving options – crushed red chilli.  Milled black pepper.  Roasted pumpkin seeds.

Let’s cook 🙂

• Heat oil in a pot. Toss in onions, garlic and red chilli.  Fry for a few seconds.
• Now add butternut, coriander powder, cumin powder, mixed herds and salt.
• Cook for 5-8 minutes on high heat – stirring every now and then making sure it does not burn.
• Thereafter add water and boil. Reduce heat to medium and cook until butternut is soft and mashes easily.  Cook for about 30 minutes.
• While butternut is cooking down. Spoon 2 – 3 tbsp of cheese on a baking tray into disks.  Add chopped chilli.    Make sure you leave significant gaps between them.
• Place under a hot grill and toast until bubbly and golden brown. Keep an eye on them as they tend to burn very quick.  Remove with spatula.
• Blitz butternut in a food processor or hand blender until smooth.

Handy Hints:  Serve with crostini or croutons

For an extra creamy texture add a dollop of coconut cream or (cashew cream: blend 1/4 cashews with 1/4 cup water until smooth)