Butternut Chilli Soup
Ingredients
- 5 baby butternuts (about 5 cups - steamed and roughly mashed) ⓘ
- 1 small onion finely chopped
- 1 1/2 tbsp garlic butter ⓘ
- 2 tbsp olive oil, extra virgin ⓘ
- 1 cup fresh cream
- 1 can coconut cream (discard liquid) ⓘ
- 1/2 tsp ground nutmeg ⓘ
- 1/2 tsp ground cinnamon
- 1 tsp corriander powder
- 1/2 tsp chilli powder ⓘ
- 1/2 tsp mixed herbs ⓘ
- 1 1/2 tsp grated coconut ⓘ
- 1 medium tomato grated and microwaved for a minute. ⓘ
Instructions
- Heat olive oil and garlic butter in a saucepan until butter melts.
- Add finely chopped onion and saute until tender.
- Mix in roughly mashed butternut and then grated tomato.
- Add in cream and coconut cream and mix well.
- Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon.
- Add coconut.
- Stir.
- Allow to cook for about 5 - 7 minutes then remove from heat and allow to cool.
- Blend until smooth.
- Reheat - I added about 1/4 cup of water to thin slightly.
- A bit more can be added if you prefer a thinner consistency.
- To serve top off with some toasted almonds and chopped spring onion.
Nutrition & Diet Analysis (per serving)
766
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).