Warm, creamy, and full of winter flavour, this butternut squash soup with a hint of chilli and a swirl of crème fraîche is the ultimate cosy comfort dish.
Ingredients
1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove
2 mild red chillies
850ml hot vegetable stock
4 tbsp crème fraîche
Instructions
1. Preheat the oven to 20C/180C fan/gas 6.
2. Cut the squash into large cubes, about 4cm/1½ in across, 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 the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the 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 the stock and 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. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Nutritional content: per serving
Calories: 264kcal
Fat: 15g
Carbs: 28g
Sugars: 17g
Protein: 5g
Salt: 0.61g
Source: BBC Good Food
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