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  • Spicy butternut squash soup

Recept time 30 min.
Recept time 4
Recept time Saucepan

Make a delicious pot of soup the night before, so the next day you only need to warm it up and you are ready to sit down and enjoy the nece hearty soup. The rawit chillies make this soup really spicy. If you don't like spicy food, leave out the chillies, without them the soup is delicious as well.

Ingredients

  • 1 EAT ME butternut squash
  • 2 EAT ME rawit chillies
  • 10 g EAT ME parsley
  • 1 onion
  • 1 tsp. curry powder
  • 1 clove garlic
  • 1 ½ L of vegetable stock
  • 3 tbsp. olive oil

Let's get to work

Preparation
  1. Peel the butternut squash and cut in half lengthwise. Remove the seeds with a spoon. Then cut into pieces.
  2. Cut the onion and garlic into pieces.
  3. Rinse the rawit chillies, cut in half and remove the seeds. Cut into fine pieces.
  4. Heat olive oil in a frying pan and fry the onion, garlic and chillies briefly.
  5. Add the butternut squash and curry powder. Bake for another 2 minutes.
  6. Deglaze with vegetable stock and bring to the boil with the lid kept on the pan. Reduce heat to low.
  7. Meanwhile, rinse the parsley and chop finely.
  8. Puree the soup after 20 minutes in with a stick mixer until smooth.
  9. Serve with parsley.
Enjoy

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