Smoky Chipotle Butternut Squash Soup
Halving a butternut squash and roasting it not only gives it an incredible roasted flavour but also saves time on peeling and chopping. Simply scoop the flesh into the blender with stock, smoky chipotle paste and aromatic coriander, and blitz until smooth – simple! Once cooled, store the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Difficulty
Low
Time
55 min
Author
Kenwood
Ingredients
Servings
4
To serve
, as needed, crumbled
1000 , halved, deseeded
2
1
600
2
10
Utensils
Baking tray, KVC3100W, KVC3100S, KVL4100W, Blender Attachment
Instructions
Step 1
Preheat the oven to 180ºC.
Place the butternut squash halves on a baking tray and coat with olive oil and 1 tsp fine sea salt.
Roast for 45 minutes at 180ºC, cut side down, until tender.
Remove from the oven and let cool for 10 minutes.
Step 2
Scoop out the butternut squash flesh and transfer into the Blender attachment.
Add stock, chipotle paste and coriander.
Blend for 1 minute on speed 5 until smooth.
Ladle the prepared soup into individual serving bowls and top with crumbled feta.
Serve.