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Spicy butternut squash soup recipe
Reduce the butternut or squash into one inch chunks, eradicating the peel and seeds and any ‘stringy bits’. Peel and chop the garlic, onion, purple pepper and contemporary chilli.
Put the oil right into a saucepan on a medium warmth and fry off the garlic, onions and purple pepper (and contemporary chilli if utilizing) for a few minutes till the onion is mushy however not colored. Stir often to cease it sticking.
Add the butternut squash and proceed to cook dinner for an additional 3 minutes. Preserve stirring all through.
Dissolve the inventory cubes within the water after which add to the pan along with the milk, herbs, chilli (if utilizing) and lemon juice. Carry to the boil, then flip down the warmth till it’s simmering. Put the lid on the saucepan and proceed to cook dinner for an additional 20 minutes till the butternut is mushy.
Take away from the warmth and mix with a stick blender till clean. In case you favor, you possibly can depart it lumpy.
Reheat the soup once more gently however do not permit it to boil. Season to style with black pepper.
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