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 veg friendly chedder/gouda cheese
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 crostinis or croutons
For an extra creamy texture add a dollop of fresh cream
For vegan option add coconut cream