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Butternut squash soup with chilli & crème fraîche1 min read

Butternut squash soup with chilli & crème fraîche<span class="wtr-time-wrap after-title"><span class="wtr-time-number">1</span> min read</span>

Guaranteed to warm you up even on the coldest of days! ⁣

Did you know?

Butternut squash is a great source of fibre, vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium and zinc.⁣

AND…just three tablespoons of cooked butternut squash counts as one of your five-a-day 🍎⁣

Course Soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 264 kcal
Author BumpsMums&Tums

Ingredients

  • 1 kg butternut squash peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions diced
  • 1 garlic clove diced
  • 2 red chillies deseeded and finely chopped
  • 850 ml vegetable stock
  • 4 tbsp crème fraîche extra for serving

Instructions

  1. Heat oven to 200C/180C fan/gas 6.
  2. Cut 1 peeled and deseeded butternut squash into large cubes, then toss in a large roasting tin with 1 tbsp of the olive oil.

  3. Roast for 30 mins, turning once during cooking, until golden and soft.
  4. While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies. 
  5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  6. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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.
  7. Return to the pan, gently reheat, then season to taste.
  8. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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