Butternut, chilli and cumin soup with goat's cheese toasts recipe
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
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)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1215kJ 288.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.8g
- Sugars
- 15g
of the Reference intake
Carbohydrate 40.0gProtein 7.9gFibre 5.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- 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.
- 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.
- 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
