Easy Homemade Butternut Chilli Soup Recipe

Easy Homemade Butternut Chilli Soup Recipe

Easy Homemade Butternut Chilli Soup Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Butternut Chilli Soup here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Butternut Chilli Soup is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Butternut Chilli Soup is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Butternut Chilli Soup Recipe

  1. for the soup
  2. 5 baby butternuts (about 5 cups - steamed and roughly mashed)
  3. 1 small onion finely chopped
  4. 1 1/2 tbsp garlic butter
  5. 2 tbsp olive oil, extra virgin
  6. 1 cup fresh cream
  7. 1 can coconut cream (discard liquid)
  8. 1/2 tsp ground nutmeg
  9. 1/2 tsp ground cinnamon
  10. 1 tsp corriander powder
  11. 1/2 tsp chilli powder
  12. salt and freshly ground black peppercorns
  13. 1/2 tsp mixed herbs
  14. 1 1/2 tsp grated coconut
  15. 1 medium tomato grated and microwaved for a minute
  16. for the topping
  17. chopped spring onion
  18. slices toasted almond

How To Make Easy Homemade Butternut Chilli Soup Recipe

  1. Heat olive oil and garlic butter in a saucepan until butter melts.

  2. Add finely chopped onion and saute until tender.

  3. Mix in roughly mashed butternut and then grated tomato.

  4. Add in cream and coconut cream and mix well.

  5. Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon. Add coconut. Stir.

  6. Allow to cook for about 5 - 7 minutes then remove from heat and allow to cool.

  7. Blend until smooth. Reheat - I added about 1/4 cup of water to thin slightly. A bit more can be added if you prefer a thinner consistency.

  8. To serve top off with some toasted almonds and chopped spring onion.

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