Butternut squash soup with chilli & crème fraîche
Come in from the cold to a warming bowlful of autumn
- Prep: 15 mins
Cook: 50 mins
- Serves 4
- Easy
Ingredients
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche, plus more to serve
Method
-
Heat oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about
4cm/1½in across, then toss in a large
roasting tin with half the olive oil. Roast
for 30 mins, turning once during cooking,
until golden and soft.
-
While the squash cooks, melt the
butter with the remaining oil in a large
saucepan, then add the onions, garlic and
¾ of the chilli. Cover and cook on a very
low heat for 15-20 mins until the onions
are completely soft.
-
Tip the squash into the pan, add the
stock and the crème fraîche, then whizz
with a stick blender until smooth. For
a really silky soup, put the soup into a
liquidiser and blitz it in batches. Return
to the pan, gently reheat, then season to
taste. Serve the soup in bowls with swirls
of crème fraîche and a scattering of the
remaining chopped chilli.
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