Tex-Mex Butternut Squash Soup

Ingredients

• 1 tablespoon olive oil
• 1 butternut squash, peeled, de-seeded and cut into cubes
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 jalapeno, chopped
• ½ tablespoon ground cumin
• ½ tablespoon dried oregano
• 1 teaspoon chilli powder
• 900 millilitres (30 fluid ounce) chicken stock
• 2 tablespoons FRANK'S RedHot® Original Cayenne Pepper Sauce
• 2 tablespoons soured cream
• 2 tablespoons chopped fresh coriander
• 2 tablespoons toasted pumpkin seeds

directions

1. Start by heating the oil in a large stock pot on a low heat. Add the butternut squash, onion, garlic, jalapeno, cumin, oregano and chilli powder. Cover with a lid and cook for 15-20 minutes, stirring occasionally, until the vegetables have softened.
2. Add the butternut squash, onion, garlic, jalapeno, cumin, oregano and chilli powder. Cover with a lid and cook for 15-20 minutes, stirring occasionally, until the vegetables have softened.
3. Pour in the chicken stock and FRANK'S RedHot® Original Sauce. Bring to the boil and then cook for 20 minutes on a low simmer.
4. Using a hand blender, blend the soup until smooth.
5. Divide the soup between four bowls and drizzle with the soured cream, then scatter with the coriander and toasted pumpkin seeds. Serve with crusty bread and enjoy this Tex-Mex butternut squash soup!