Butternut Squash and Chilli Soup

PennyBy Penny  ,

April 3, 2015

A smooth rich soup . Super easy to make


1 butternut squash

2tbspns olive oil

1 tbspn butter

2 diced onions

1 thinly sliced garlic clove

2 red chillies , desseded and finely chopped

850ml hot veg stock ( homemade or a cube )

Croutons or crispy streaky bacon to serve in the soup

4 tbspn creme fraiche


1Heat oven to 200C

2Chop but don't peel the butternut squash . You want cubes about 4cm

3Put in a large roasting tin

4Add about half the oil, toss the squash in the oil

5Bake for about 30 mins , turning once . You want it soft and golden

6Melt the butter with the oil in a large saucepan.

7Add the onions , garlic and chilli

8Cover and cook on a low heat for about 20 minutes , you need the onions to be soft

9Pour the cooked squash into the saucepan

10Add the hot stock and creme fraiche

11Blend with a stick blender until smooth

12Serve with the croutons or bacon bits and crusty bread rolls