Winter squash soup

Directions

1. Melt the butter in a large saucepan over medium heat then stir-in the onions, carrots and garlic. Cook for about 3 minutes, stirring frequently to coat the vegetables in the butter, then reduce the heat, cover the pan and allow the vegetables to sweat gently for about 5 minutes, or until tender.

2. Add the tomato puree, chillies, butternut squash and chicken stock. Bring the mixture to a boil, reduce to a simmer then cook gently for 30 minutes.

3. Take off the heat and mash the squash with a potato masher (this soup won’t be completely smooth). Return to the fire, season to taste and ensure the soup is heated through before ladling into warmed soup bowls.

4. Serve with lime wedges, which should be squeezed into the soup.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!