Web500g (~1 medium) butternut squash, de-seeded, peeled and chopped. 1 onion, chopped. 2 garlic cloves, crushed. 1 red chilli, roughly chopped. 2cm fresh ginger, peeled and … WebIngredients. 2 red onions. 2 carrots. 4 cloves garlic. 2 sticks of celery. ½ - 1 fresh red chilli. 2 sprigs fresh rosemary. olive oil. 16 fresh sage leaves. 2 kg butternut squash, onion …

Butternut squash soup with chilli & crème fraîche - BBC Good Food

WebSep 28, 2012 · In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. WebAdd the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft. When all cooked, combine in the pan, add the stock cubes and 600ml of boiling … guy penrod when love was slain

Roasted Butternut Squash Soup - Cookie and Kate

WebPreheat the oven to 200°C, fan 180°C, gas mark 6. Put the roasted butternut squash in a blender and add 700ml vegetable stock. Blend until you have a smooth soup, then transfer to a pan and put over a medium heat, stirring, until reheated. Season to taste and serve in bowls, swirled with 1 teaspoon yogurt per serving. WebJan 4, 2024 · Ingredients. ½ butternut squash (about 500g), peeled and chopped into 4cm cubes. ½ tbsp olive oil. 1 onion, diced. 1 small garlic … WebLightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very ... guy penrod worthy is the lamb