2 tablespoons Chaloner olive oil
1 large butternut, peeled, seeded and cubed
4 leeks, washed and sliced into thin rounds
1 clove of garlic, peeled and cut in half
1 red chilli, sliced (you can remove the seeds if you don’t want it to be too spicy)
1 teaspoon ground cinnamon
1 teaspoons ground nutmeg
1 litre chicken stock (you can use vegetable stock if you prefer)
Salt and pepper
1 handful of fresh coriander
1 tablespoon fresh cream per serving bowl
Freshly sliced chillies
1 tablespoon Chaloner sweet chilli sauce per serving bowl
- Heat the Chaloner olive oil in a large pot and add the leeks. Once softened, add the butternut, garlic and chilli, cinnamon and nutmeg Cook, stirring over medium heat for 5 minutes.
- Add the chicken stock and bring to the boil. Reduce the heat and simmer for 40 minutes.
- Remove the pot from the stove and liquidise until you have a smooth consistency. Season with salt and pepper.
- Spoon the soup into individual bowls, drizzle with cream, and arrange the coriander, fresh chilli sweet chilli sauce on top.