I can be very forgetful, its something I worry about occasionally but then I remember that I’ve been the same way for many years so I hope its more the sign of a busy brain rather than a declining one. Occasionally my forgetfulness can be a good thing, like when I made this soup. I wanted to make a butternut squash soup that was not as sweet as they often are so I decided to include chipotle powder to mine to add a hot smokiness. I went on to get the ingredients together and chopped my vegetables, including a red chili pepper. When preparing the soup as soon as I stirred the chipotle powder in, it occurred to me that I already had a chili pepper in the pan! When chopping that red chilli I had forgotten I was adding the chipotle despite the chipotle been the main reason I was making the soup! I stood staring at the pan but it was too late to do anything other than cross my fingers and hope my tongue would survive!
This is a hot soup, but I loved it! The smoky chipotle compliments the sweet butternut really well. If you don’t like food so hot, I wouldn’t add that extra chili pepper, just stick with the chipotle. However if you don’t mind some heat go for both! I found the soup somehow less hot the next day.
Butternut and Chili soup
ingredients
- 1 medium butternut squash, de seeded and cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 1/2 red chili
- 1/2 tsp chipotle powder
- 500 ml stock, vegetable or chicken
method
- Put the chunks of butternut into a roasting tray and pour over 1 tbsp of the olive oil, stir so all the butternut gets coated in the oil. sprinkle with salt and pepper and roast in a preheated oven 200 C, 400 F, Gas 6 for around 40 minutes until the butternut is soft and the edged starting to brown.
- Heat the other tbsp of olive oil in a large saucepan and sauté the onion, celery and chili pepper over a medium heat until the onion is translucent and beginning to soften.
- Add the chipotle powder to the onion mixture and stir to combine.
- Add the stock, mix well and simmer for 15 minutes until the celery is softened.
- Add the roasted butternut squash to the pan
- Pour the mix into a blender and blend until smooth.
- Add salt to taste and more stock if you like the soup more runny.
#1 by lizthechef on February 8, 2014 - 16:31
You are an absent-minded cook like myself. I have a butternut squash in the fridge – your recipe will be perfect. Interesting that the heat did not intensify the next day – OK by me.
#2 by Jayne on February 9, 2014 - 20:06
I am indeed absent minded, often cause by cooking more than one thing at a time!
#3 by Wendy Read on February 8, 2014 - 17:45
So cute you are!!! I love butternut squash, I roast it, makes soups, I have made jam with it and love to just roast it with other root vegetables. I really like look of your recipe too–simple and delightful. I will be trying this one 🙂
#4 by Jayne on February 9, 2014 - 20:07
Wow you’ve made jam with butternut squash? You are so creative!
#5 by Liz on February 10, 2014 - 05:15
beautiful and yum 🙂 Love how recipes evolve!
#6 by Jayne on February 11, 2014 - 13:04
Thank you! So true, the way recipes evolve is such fun!
#7 by katie zeller on February 17, 2014 - 19:14
I’ve added paprika to my butternut soup… and chili powder, but that’s as hot as I go. I do like a bit of spice with it. You’re braver than I.
#8 by Jayne on February 19, 2014 - 14:50
It’s was scary to try but yes I like things hot!
#9 by Choclette on February 23, 2014 - 21:15
I have a dreadful memory too, but I’ve had one for years, so like you put it down to having too much going on!!! Your soup sounds delicious, I like hot.
#10 by Jayne on March 21, 2014 - 22:26
I’m glad I’m not the only one! Hot is the way to go!