Butternut squash soup with chilli & crème fraîche

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Preparation and cooking time

  • Prep:15 mins
  • Cook:50 mins
  • Easy
  • Serves 4

Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick

Nutrient Unit
kcal 264
fat 15g
saturates 7g
carbs 28g
sugars 17g
fibre 6g
protein 5g
salt 0.61g

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, plus more to serve

Method

  • STEP 1

Heat the oven to 200C/180C fan/gas 6.

  • STEP 2

Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

  • STEP 3

Roast for 30 mins, turning once during cooking, until golden and soft.

  • STEP 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.

  • STEP 5

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  • STEP 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.

  • STEP 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.

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