Butternut Squash Soup with Chilli & Crème Fraîche

Name: Butternut Squash Soup with Chilli & Crème Fraîche
Cook time: 60 min
Total time: 60 min
Cuisine: British
Ingredients: 1 butternut squash (aprox 1 kg) 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; 850 ml hot vegetable stock; 4 tbsp crème fraîche , plus more to serve

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Cook: 60 mins

British Soup

Ingredients

1 butternut squash (aprox 1 kg) 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
850 ml hot vegetable stock
4 tbsp crème fraîche , plus more to serve

Accompaniment

Description

Delicious & beautiful winter warmer

Method

1
1. 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.

2. 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.

3. 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.