This is a lovely fragrant butternut squash soup that tastes delicious and is filling. The chilli and ginger give it an extra depth of warmth that makes it the perfect lunch on those colder days and the cumin and turmeric make it flavourful without relying too heavily on heat.
Don’t worry if you are not the biggest fan of butternut squash as I have also made this soup using pumpkin and sweet potatoes in its place and both worked just as well. This is an ideal recipe to make if you have any of the above that needed using up in order to help avoid food waste. You could also throw a couple of carrots in if you have any that need eating.
I only use one chilli in this recipe and I remove the seeds, however, if desired you can add more and the same goes for the ginger. If using fresh chilli and ginger is inconvenient you could use powdered versions of both. I like a fairly thick soup but if you prefer a runnier consistency just add extra liquid until you reach your preferred consistency.
Although I have written the recipe for a version made on the hob I have made this in my soup maker before. If this is your preferred way to make it all you need to do is omit the oil, add all the other ingredients to the soup maker and set to smooth.
If you like this butternut squash soup recipe you may like my Curried Lentil & Tomato Soup which you can find here.
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