Butternut Garlic & Chilli Soup

Here is a quick recipe to help us transition into these cold dark nights. When I mean quick I mean get through the door, throw everything in a pot, whizz and voila!

Alternatively throw everything in the slow cooker before you head out to work and come home to heavenly smells in your kitchen.

This soup is so warming, wholesome and so good for you. Make sure you use organic where possible to enhance the benefits of the ingredients! My hubby particularly likes this recipe as the chilli has a great kick when battling with the winter sniffles.

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Equipment 

  • Large Casserole Dish / Slow Cooker
  • Blender or Hand Blender

What you’ll need:

  • 4oog Butternut Squash Cubed
  • 2 Cloves Garlic Crushed
  • 1Tsbp Coconut Oil
  • 1Tsp Turmeric Dry Spice
  • 1Tsp Chilli Seeds (dried)
  • 300ml Coconut Milk
  • 300ml Veggie Stock or Chicken Stock
  • Drizzle of chilli infused extra virgin olive oil

Method Casserole Dish

In a casserole dish bring your coconut oil to a high heat and add your cubed butternut. Fry the butternut for 5 minutes then add your turmeric dry spice and chilli seeds so they coat the butternut and heat up in the oil. Lastly add your garlic and cook for a further 2 minutes. Next add your stock and mix together all the flavours and bring to the boil. Once boiling turn to a simmer and add your coconut milk. Once the butternut is soft the soup is ready to be blended. Once the butternut is soft then transfer to a blender and blend until smooth and creamy.

Serve with a drizzle of chilli infused extra virgin olive oil and some toasted seedy gluten-free bread.

Method Slow Cooker

If using a slow cooker then simply throw all ingredients into the pot with the liquids, set on medium high for 4-5 hours while it’s cooking you can go to work, walk the dog, paint your nails or prepare your dossier for world domination. You know…the usual stuff.

Once the butternut is soft then transfer to a blender and blend until smooth and creamy.

Serve with a drizzle of chilli infused extra virgin olive oil and some toasted seedy gluten-free bread.

I hope you enjoy the soup guys!

Love,

Lottie x

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