Butternut Squash and Chilli Soup
Savour the comforting fusion of sweet butternut squash and a subtle fiery kick in our Creamy Butternut Squash and Chilli Soup. Simple to prepare, this luscious soup is your ticket to a warming, flavour-packed meal.
Servings 4 Servings
Calories 163kcal
Ingredients
- 1 Medium Butternut Squash - Peeled seeds removed and diced
- 1 Tablespoon Oil
- Pinch Salt and pepper
- 1 Tablespoon Butter
- 1 Onion - Sliced
- 1 Teaspoon Garlic Puree or two crushed cloves
- 2 Red Chillies Seeds removed and diced
- 850 g Vegetable Stock Made with one stock cube
- 2 Tablespoons Creme Fraiche Optional
Instructions
- Preheat the oven to 180 degrees C (fan-assisted).
- Place the diced butternut squash in a mixing bowl and add the salt and pepper, and oil.
- Toss until the squash is well coated.
- Tip onto a baking tray and spread out evenly.
- Roast in the oven for 20 minutes, tossing halfway.
- Melt the butter in a large flameproof dish or pan over medium heat on the hob.
- Add the onions and fry for 10 minutes, stirring often until softened.
- Add the garlic and chilli and fry, stirring often, for 5 minutes.
- Carefully tip the roasted squash in with the onions and chilli and stir well.
- Pour in the stock and mix.
- Bring to a simmer.
- Simmer for 10 minutes, stirring occasionally.
- Remove from the heat and leave to cool a little.
- Carefully blend until smooth. I use a stick blender and blend in the cooking pan.
- Return to the heat, and stir through the creme Fraiche if using.
Notes
- I’ve garnished it with finely sliced green chilli, but this is optional.
- I recommend tasting before adding creme Fraiche. You might not need it.
- See the post above for more tips and advice.