Butternut And Chili Soup
Chili Soup With Butternut Recipe
By: Isabel Robson
Serves: 4
Preparation: 20 minutes
Ingredients:
1kg Butternut squash
2 Medium potatoes
3 Medium carrots
1 Onion
1 Chili
5 Basil fresh leaves
4 Table spoons olive oil
1/2 tsp Turmeric
Salt and pepper
Preparation: 20 minutes
Ingredients:
1kg Butternut squash
2 Medium potatoes
3 Medium carrots
1 Onion
1 Chili
5 Basil fresh leaves
4 Table spoons olive oil
1/2 tsp Turmeric
Salt and pepper
- Peel and chop all vegetables (except basil leaves) and add 500 ml of boiling water to large pot. Remove butternut seeds.
- Add Spices, half amount of olive oil and boil for 5 minutes.
- Blend for 2 minutes or until smooth. Season with salt and pepper.
- Serve hot with basil pesto topping.
- To make basil pesto— blend basil leaves with 2
table spoons of olive oil.
Butternut squash contains antioxidants, an excellent
source of
beta-carotene and Vitamin A and C.
Carrots contain beta-carotenes. Whilst the body converts beta-carotene into Vitamin A, this vitamin is essential for vision, growth and boosting your immunity.
beta-carotene and Vitamin A and C.
Carrots contain beta-carotenes. Whilst the body converts beta-carotene into Vitamin A, this vitamin is essential for vision, growth and boosting your immunity.
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