Name: Butternut squash soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butternut squash soup

1. 1 butternut squash, about 1kg, peeled and deseeded -

2. 2 tbsp olive oil -

3. 1 tbsp butter -

4. 2 onions, diced -

5. 1 garlic clove, thinly sliced -

6. 2 mild red chillies, deseeded and finely chopped -

7. 850ml hot vegetable stock -

8. 4 tbsp crème fraîche, plus more to serve -

How to cook deliciously - Butternut squash soup

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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

6. Stage

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. Stage

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.