The first whisper of winter always catches me off guard. One morning, the light slants differently through the kitchen window, the air carries a sharper edge, and suddenly, I’m pulling sweaters from the back of the closet. That’s when I know, it’s time for butternut soup.

There’s something about the ritual of it that brings me home, even if I never left. Leaning over the stove, wooden spoon in hand, coaxing sweetness from the sunny yellow squash and onions, steam fogging up the windows. The smell alone, earthy and warm, enough to signal: winter had arrived, and with it, the promise of cozy evenings and second helpings.

I don’t normally make it spicy, my original recipe has hints of cinnamon and nutmeg but lets the sweetness of the butternut take centre stage. This version is more bold and punchy, designed to heat you up from the inside. Each bowl is a comfort from the cold, a fiery welcome to the season ahead.

Spicy Butternut Soup with Chilli Oil

Ingredients
1 kg cubed butternut
1 onion chopped
2 handfuls of celery leaves chopped
1 big leak rinsed well and chopped
2-3 fat cloves garlic crushed or put through a garlic press
2-3 Tbsp olive oil
1 cup cream
1 tsp fine jeera (cumin)
½ tsp chilli powder
½ tsp paprika
½ tsp cinnamon
pinch of nutmeg
Salt
Cracked Black Pepper

Chilli Oil
1/4 cup vegetable oil
1 tsp smoked paprika
1/2 tsp chilli flakes

Method
Add leek, onion and celery to a food processor and pulse till finely shredded. You can skip this step but ensure your veggies are finely chopped. Saute leek, onion, celery and garlic in 2-3 Tbsp olive oil till soft. Add butternut and enough boiling water to cover. Cook until butternut is soft. Take off heat. Use a stick blender to process further till smooth. Add spices and allow to simmer for 10 to 15 minutes. Allow to reduce if too thin or add a little water if too thick. Add the cream and allow to just heat through. Don’t boil it once the cream is in.

For the Chilli Oil
Warm the oil in a small saucepan till hot but not smoking.
Add the smoked paprika and chilli flakes to a small bowl.
Pour the hot oil over the spices. Stir and allow to infuse for a few minutes.

Pour the soup into bowls and add a drizzle of the chilli oil over the top. Serve with