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7 Minutes to Preparing Delicious Butternut Chilli Soup

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Butternut Chilli Soup

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Here are the ingridients that are required to prepare a heavenly Butternut Chilli Soup:

  1. You need of for the soup.
  2. Prepare 5 of baby butternuts (about 5 cups – steamed and roughly mashed).
  3. Take 1 of small onion finely chopped.
  4. You need 1 1/2 tbsp of garlic butter.
  5. You need 2 tbsp of olive oil, extra virgin.
  6. Provide 1 cup of fresh cream.
  7. Provide 1 can of coconut cream (discard liquid).
  8. Use 1/2 tsp of ground nutmeg.
  9. Use 1/2 tsp of ground cinnamon.
  10. Get 1 tsp of corriander powder.
  11. Get 1/2 tsp of chilli powder.
  12. Get of salt and freshly ground black peppercorns.
  13. You need 1/2 tsp of mixed herbs.
  14. You need 1 1/2 tsp of grated coconut.
  15. Get 1 of medium tomato grated and microwaved for a minute.
  16. Get of for the topping.
  17. You need of chopped spring onion.
  18. You need slices of toasted almond.

Ready with the ingridients? Below are the sequences on producing Butternut Chilli Soup:

  1. Heat olive oil and garlic butter in a saucepan until butter melts..
  2. Add finely chopped onion and saute until tender..
  3. Mix in roughly mashed butternut and then grated tomato..
  4. Add in cream and coconut cream and mix well..
  5. Season with salt, pepper, mixed herbs, corriander powder, chilli powder, nutmeg and cinnamon. Add coconut. Stir..
  6. Allow to cook for about 5 – 7 minutes then remove from heat and allow to cool..
  7. 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..
  8. To serve top off with some toasted almonds and chopped spring onion..

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