Name: Butternut Squash and Chilli Soup
Ingredients: 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

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A smooth rich soup . Super easy to make

Yields1 Serving

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

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

CategorySoup

Ingredients