BUTTERNUT SQUASH AND CHILLI SOUP
Perfect for this time of year, comforting, immunity boosting and totally delicious. This autumnal squash soup has a hit of chilli which gives it a warming kick, while the crème fraiche makes it creamier!
Ingredients:
- 1 butternut squash (circa 1kg) peeled and deseeded (or cubed from the supermarket)
- 2 tbsp Olive oil
- 1 tbsp butter
- 2 onions diced
- 1 garlic clove
- 2 mild red chillies, deseeded and finely chopped
- 850ml of hot vegetable stock
- 4 tbsp crème fraiche
Method:
- Heat the oven to 200C or Gas 6
- Cut the squash into large cubes and then toss in a large roasting tin with 1 tbsp of olive oil
- Roast for 30 minutes, turning once during cooking until golden and soft
- While the squash cooks, melt the butter with the remaining 1 tbsp of olive oil in a large sauce pan, add the onions, garlic and three quarters of the chillies
- Cover and cook on a very low heat for 15-20 minutes until the onions are completely soft
- Gently fold the butternut squash into the pan and add the stock and crème fraiche then whizz with a stick blender until smooth. For a super smooth soup blitz in a liquidizer in batches
- Return to the pan and gently reheat then season to taste. Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chilli!
Our soup has been photographed on the KaHo Prints Putty Floral Tablecloth with KaHo Prints Putty Stripe Napkins