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Butternut, chilli and cumin soup with goat's cheese toasts recipe

Butternut, chilli and cumin soup with goat's cheese toasts recipe

13 ratings

A truly comforting soup combining the delicious sweetness of butternut squash with earthy cumin, alongside creamy goat's cheese toasts, that are perfect for dipping. Make a big batch and freeze the finished cooled soup in a sealable plastic container for up to 3 months. Alternatively, this soup will keep in the fridge for 4-5 days. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 288 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 1kg (2lb) butternut squash, cut into cubes, seeds reserved
  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 2 tsp cumin seeds
  • 1 red chilli, finely chopped
  • 600ml (1pt) vegetable (or chicken stock, for a non-veggie version)
  • 4 slices sourdough, toasted
  • 75g (3oz) soft goat’s cheese
  • extra-virgin olive oil, to serve (optional)
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1215kj
    288kcal     14%

  • Fat

    12g 17%

  • Saturates

    3g 15%

  • Sugars

    15g 17%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 40g Protein 7.9g Fibre 5.9g

Method

A truly comforting soup combining the delicious sweetness of butternut squash with earthy cumin, alongside creamy goat's cheese toasts, that are perfect for dipping. Make a big batch and freeze the finished cooled soup in a sealable plastic container for up to 3 months. Alternatively, this soup will keep in the fridge for 4-5 days.

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Spread the squash out on a large baking sheet and drizzle with half the oil. Roast for 25 minutes, or until tender. Remove and set aside.
  2. Reduce oven temperature to gas 1, 140°C, fan 120°C. Scatter the reserved squash seeds over a separate baking tray and put in the oven to dry out. Meanwhile, heat the remaining oil in a large pan. Add the onion and cook for 10 minutes, or until softened.
  3. Add the roasted squash, cumin and chilli to the onions, cook for a further minute before pouring over the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Whizz until smooth using a stick blender; season to taste.
  4. Spread the sourdough toasts with the goat’s cheese; season with freshly cracked black pepper. Drizzle with a little extra-virgin olive oil (if using). Ladle the soup into bowls and scatter over the dried seeds. Serve with the goat’s cheese toasts.

See more Butternut squash recipes

 

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