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Spicy Butternut Soup with Chilli Cheese Crisps

Spicy Butternut Soup with Chilli Cheese Crisps

Spicy Butternut Soup With Chilli Cheese Crisps by Videhi

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


2 comments on “Spicy Butternut Soup with Chilli Cheese Crisps

  1. very nice Videhi, Keep up the good work

    Liked by 1 person

  2. videhisveggietable
    May 19, 2015

    Thank you Sivamanikandan 🙂

    Liked by 1 person

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This entry was posted on May 11, 2015 by in Vegetarian.
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