Butternut Squash Soup with Chilli & Crème Fraîche

Deliciously easy, naturally thick and creamy, warm up with a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick!

Difficulty:

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 4

Butternut Squash Soup with Chilli & Crème Fraîche Image 1

Butternut Squash Soup with Chilli & Crème Fraîche Image 2

Dietry Information

Vegetarian

Related Tags

Vegetarian

Ingredients

1 Darts Farm butternut squash, about 1kg, peeled and deseeded
2 tbsp Honest Toil olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild Darts Farm red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Method

Heat the oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and soft.
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.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blenderuntil smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
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.