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Butternut squash soup with chilli & crème fraîche

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Butternut squash soup with chilli & crème fraîche

Serves 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

Method

  1. Heat the oven to 200C/180C fan/gas 6.
  2. Cut the squash into large cubes, about 4cm/1in 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.
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