Butternut squash soup with chilli

A surprisingly simple and completely delicious soup, perfect for autumn

Ingredients

  • 1large butternut squash, peeled and deseeded
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2  onions , diced
  • 1 garlic clove, crushed
  • 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 butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  • While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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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