Butternut squash, potato and chilli soup
Top, tail and halve the squash, before removing seeds, whilst also putting new potatoes on to boil
Pour over some oil, salt & pepper, add anything you think might work with it, I used garlic, cumin & a bay leaf.
Roast until soft, remove from skin and add to pan of already softened onions & peppers, followed by the potatoes.
Allow this to all cook together, add the chilli, blitz it up, then season to taste.

Done. Keeps very well too.
( Agnostic Antichrist Baltimora, Thu 8 Mar 2012, 15:49, 1 reply, 12 years ago)

Sounds good.
A small dollop of coconut milk might be good in that, too.
( Monty Boyce, My cheese game is strong, Thu 8 Mar 2012, 15:51, Reply)

Aye, very much so
It'll also be a way of making it a little milder if you go OTT with the chilli
( Agnostic Antichrist Baltimora, Thu 8 Mar 2012, 15:52, Reply)

Coriander would be nice to finish it

( sporters I’m sincerely gratitude to you, Thu 8 Mar 2012, 15:54, Reply)

Entirely down to personal preference, but yes, I reckon so

( Agnostic Antichrist Baltimora, Thu 8 Mar 2012, 15:55, Reply)

What stock would you use?
Veg or chicken?
( sporters I’m sincerely gratitude to you, Thu 8 Mar 2012, 15:58, Reply)

Chicken, but if you have a good veg stock, use that instead

( Agnostic Antichrist Baltimora, Thu 8 Mar 2012, 15:59, Reply)

I have some cracking chicken stock I made at the weekend
I think I'll make some soup
( sporters I’m sincerely gratitude to you, Thu 8 Mar 2012, 16:11, Reply)

Sounds like a good idea!

( Agnostic Antichrist Baltimora, Thu 8 Mar 2012, 16:14, Reply)