Butternut squash soup with chilli & crème fraîche
Butternut squash soup with chilli & crème fraîche
2016-06-30 01:18:53
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche or sour cream, plus more to serve
Instructions
- Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4 cm/11⁄2in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and 3⁄4 of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the 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 and a scattering of the remaining chopped chilli.
Tina's Cooks https://tinascooks.com/
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