July 4, 2016

Spicy Butternut Soup topped with Chaloner Sweet Chilli Sauce and Cream



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

To garnish

1 handful of fresh coriander

1 tablespoon fresh cream per serving bowl

Freshly sliced chillies

1 tablespoon Chaloner sweet chilli sauce per serving bowl




  1. 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.
  2. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 40 minutes.
  3. Remove the pot from the stove and liquidise until you have a smooth consistency. Season with salt and pepper.
  4. Spoon the soup into individual bowls, drizzle with cream, and arrange the coriander, fresh chilli sweet chilli sauce on top.IMG_2386

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