Butternut Squash Soup With Chili and Creme Fraiche |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Come in from the cold to a warming bowl of soup. Ingredients:
1 butternut squash, peeled and deseeded |
2 tablespoons olive oil |
1 tablespoon butter |
2 onions, diced |
1 garlic clove, thinly sliced |
2 red chili peppers, deseeded and finely chopped |
3 1/2 cups vegetable broth, hot |
4 tablespoons creme fraiche, plus more to serve |
Directions:
1. Heat the oven to 400°F.
2. Cut the squash into large cubes, about 1.5in across, then toss in a large roasting tin with half the olive oil.
3. Roast for 30 mins, turing once during cooking, until golden and soft.
4. While the squash cooks, melt the butter wih the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chili.
5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
6. Tip the squash into the pan, add the broth and creme fraiche then whizz with a stick blender until smooth.
7. Taste the soup and adjust the seasoning according to taste.
8. Serve the soup with swirls of creme fraiche and a scattering of the remaining chopped chili.
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