Butternut Squash Soup

Ingredients

  1. 1 butternut squash (or small pumpkin)
  2. 2 tbsp olive oil
  3. 1tbsp butter
  4. 2 onions, diced
  5. 1 clove garlic, finely chopped/crushed
  6. 1-2 red chillis (to your liking), finely chopped
  7. 850 ml stock – vegetable or chicken
  8. 4 tbsp crème fraiche or cream to serve

Butternut Squash Soup

Based on BBC Good Food receipe

Related article: Squashes

Related receipes: Roasted Squash & Walnuts and Baked Squash

Method

  • Heat oven to 200C/180C fan/gas 6.
  • Cut 1 peeled and deseeded 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/cream and a scattering of the remaining chopped chilli.