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Spicy Butternut Squash Soup

Featured Recipes

by Chris & Mary Ginder March 08, 2018

2 tbsp olive oil
sprig of rosemary
2 bay leaves
3 garlic cloves crushed
1 medium butternut squash, peeled and cubed
2 carrots, chopped
1 large potato, peeled and cubed
2 celery sticks
1 medium onion, chopped
pinch cumin seeds
pinch smoked paprika
2 tbsp tomato paste
2 pints veg/chicken stock
1-2 tbsp Gindo’s Jalapeno Poblano
1-2 tbsp Gindo’s Original Fresh & Spicy
½ cup crème fraiche or heavy cream
¼ lb goat cheese

Heat oil in a large saucepan and add garlic, paprika, bay, rosemary and cumin seeds and heat for 30 seconds (do not color, you only want to release the flavors).

Add all the remaining ingredients apart from the stock and tomato paste

Saute the vegetables for 2 minutes until they are fully coated in the spices.

Add the stock and tomato paste, turn down the heat and allow the soup to simmer for about 45 mins.

Allow the soup to cool, add half crème fraiche and goat cheese. Then blend in blender, until free of lumps.. If the soup is too thick add a little more stock until you have the desired consistancy. Reheat desired amount.

Garish with remaining crème fraiche, goat cheese and a sprinkle of smoked paprika.