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Butternut squash and chilli soup in a bowl, with a swirl of cream

Butternut squash soup with chilli & crème fraîche

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Rating: 5 out of 5.587 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Come in from the cold to a warming bowl of autumnal soup

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal264
fat15g
saturates7g
carbs28g
sugars17g
fibre6g
protein5g
low insalt0.61g
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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 oven to 200C/180C fan/gas 6.

  • STEP 2

    Cut 1 peeled and deseeded butternut 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 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red 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 850ml hot vegetable stock and 4 tbsp 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.

  • STEP 8

    Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

RECIPE TIPS
USE A SOUP MAKER
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Goes well with

Recipe from October 2009, October 2009

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Rating: 5 out of 5.587 ratings
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