A smooth rich soup . Super easy to make
Heat oven to 200C
Chop but don't peel the butternut squash . You want cubes about 4cm
Put in a large roasting tin
Add about half the oil, toss the squash in the oil
Bake for about 30 mins , turning once . You want it soft and golden
Melt the butter with the oil in a large saucepan.
Add the onions , garlic and chilli
Cover and cook on a low heat for about 20 minutes , you need the onions to be soft
Pour the cooked squash into the saucepan
Add the hot stock and creme fraiche
Blend with a stick blender until smooth
Serve with the croutons or bacon bits and crusty bread rolls
Ingredients
Directions
Heat oven to 200C
Chop but don't peel the butternut squash . You want cubes about 4cm
Put in a large roasting tin
Add about half the oil, toss the squash in the oil
Bake for about 30 mins , turning once . You want it soft and golden
Melt the butter with the oil in a large saucepan.
Add the onions , garlic and chilli
Cover and cook on a low heat for about 20 minutes , you need the onions to be soft
Pour the cooked squash into the saucepan
Add the hot stock and creme fraiche
Blend with a stick blender until smooth
Serve with the croutons or bacon bits and crusty bread rolls