Creamy Butternut Squash, Carrot & Hot Chili Soup

This soup is packed with vegetables and blended until creamy. Perfect to warm you up on a cold day, this soup keeps well in the fridge all week and can easily be frozen. Add more chili flakes if you want to amp up the heat.

15 mins prep  •  10 mins cooking time  •  25 mins total

10 cups (250ml)

Lunch/Dinner

Ingredients:

• 3 organic carrots, peeled and cut into ½-inch pieces 

• 2 organic celery stalks, ends trimmed, and cut into 1-inch pieces

• 1 organic onion, peeled and chopped

• 1 organic medium-sized butternut squash, peeled, seeds remove and chopped

• 6 cups water or vegetable stock

• 1 tsp salt

• 1/8 tsp of cayenne powder

• ¼ tsp chilli flakes

• 1 cup Organic Meadow 10% Cream, plus extra for drizzling

• ¼ cup chopped fresh organic cilantro, plus extra for garnish

Instructions:

1. Combine carrots, celery, onion and butternut squash in a large pot. Stir in water or vegetable stock, salt, cayenne powder, and chili flakes. Boil then reduce heat to medium-low and simmer, uncovered, until vegetables are tender, about 10-15 minutes.

2. Blend soup in batches in a blender or food processor until smooth. Return blended soup to pot. Stir in cream and cilantro. Re-warm before serving. Serve with extra cilantro, a drizzle of cream and extra chili flakes, if desired.

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