Peel and cut the butternut into cubes place on a roasting tray, with a little oil and bake for 10 t0 15 minutes, until golden brown on the outside and soft in the middle. Peel and finally chop the onion, finely slice the celery and peel and crush the garlic, add to a large pan with a little oil and cook till soft. Add the ground spices the chilli flakes and the star anise cook for five minutes, then add the veggie stock, simmer gently till the butternut is cooked. Remove the butternut from the oven and add to the pan. Simmer for 15 minutes, then blend the soup till smooth season with salt and pepper and add the cream, cook for 5 minutes and then serve in a bowl sprinkled with fresh chopped coriander and some crusty bread rolls.
The roasted butternut add extra flavour and taste to this dish, but what makes this dish the best is the delicious spice mix which add flavour and heat. The spiciness of this recipe really makes this dish special.
Without a doubt this is a Autumn or Winter recipe, perfect for those cold nights, the butternut gives it a real Autumn feel and is perfect as a Halloween or bonfire night treat. This dish is perfect served piping hot and if you aren't counting the calories serve it with some crispy herb croutons Serve this soup for lunch or a light evening meal, and cook extra so you can freeze some for another day!
This recipe makes the perfect starter for any winter menu the spices make it perfect for a North African dinner party and we would combine it with a chicken tagine for the main course and a delicious orange and chocolate pistachio cake for dessert.