Butternut Squash Chilli Soup

This butternut chilli soup can be a perfect winter lunch or dinner meal.

This soup is made from the seasonal ingredient butternut squash and immune-boosting spices like chillies, turmeric, and ginger.

Butternut squash is a nice bright orange vegetable where its attractiveness lies in its nutritional value. It is rich in fibre, which benefits the stomach and promotes digestive health.

The squash boasts of its high content of vitamins A and C, which plays a role in many bodily functions such as enhancing the immune system for the flu season!

There’s no need to worry about the bad carbs because butternut squash contains healthy carbohydrates which help you to be fuller for longer.

Combined with turmeric, ginger, and chilli, this definitely qualifies for an immune-boosting meal.

Turmeric is a powerful antioxidant that contributes to the flavour. Turmeric has been found to decrease inflammation, swelling, and pain because of its anti-inflammatory properties and antioxidant properties like curcumin (the active ingredient of turmeric).

Ginger adds a great heat to the soup which is perfect in the winter days. The properties in the ginger can also be a great benefit to the body as it has been shown to decrease inflammation and ease symptoms of colds.

Pumpkin seeds are a great source of minerals, healthy fats and protein, therefore they balance out this meal.

Benefits of Butternut squash soup

• Immune boosting
• Good source of Vitamin A and C
• Creamy and delicious 🙂
• Spicy

How to make this butternut squash chilli soup:

Ingredients

• 1 butternut squash, peeled and chopped into small chunks
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 cloves of garlic, crushed
• 2cm ginger
• 2 litres of water
• 3cm turmeric
• 1tsp ground cinnamon
• 1tsp ground coriander
• 1tsp black pepper
• 3tbp pumpkin seeds (optional)

Equipment

• Hand blender

Method

1. Heat the oil in a large pot, add onions, red pepper, ginger, and garlic and cook over medium to low heat for 2-3 minutes.
2. Add the squash, cinnamon, and coriander, cook for an additional 2-3 minutes and then add water.
3. Bring to boil, lower heat and simmer for about 30 minutes or until the butternut squash is tender.
4. Use a hand blender or potato masher or remove from heat and pour soup into a food processor/blender and blitz to a smooth consistency.
5. In a small pot, place the pumpkin seeds, toast over a medium to high heat for 2 minutes while stirring and watching to avoid burning them.
6. Enjoy!

Save pin for later!