Butternut Squash Soup With Chilli


In this household, we love soup.  Now that we’re moving into the colder weather, soup tastes even better.  A few weeks ago, we made a Jamaican curry that needed 500g of butternut squash.  My husband brought home one triple this weight, so we decided to get a soup recipe that could use up the rest of the squash.  I found this recipe, and we made the soup then froze it to have for nice, easy lunch on a Saturday.  Oh, it’s so yummy!  Especially with the cold weather, the chilli helps warm you from the inside out leaving you feeling like you’ve just had a great, big hug.  Enjoy!

  • 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 , plus more to serve
  • Heat oven to 200C/180C      fan/gas 6. Cut the squash into large cubes, about 4cm/1½in 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 ¾ 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.

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