Nothing is better on a chilly winter day than a warming bowl of home-made soup and Butternut Squash is the perfect base for such a soup!
This is one of our favourite Butternut Squash soup recipes – it can be adapted to suit individual tastes; include a little chilli to give the soup a bit of heat and a kick; or a sprinkling of fresh coriander and a stir of creme fresh.
1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions (preferably red)
2 garlic cloves finely chopped
2 red chilli’s, deseeded and finely chopped
1000 ml of chicken stock or vegetable stock
4 tablespoons of crème fraîche
Heat the oven to 180C / Gas 6. Chop and dice the Butternut Squash. In a roasting tin, at 1 tablespoon of olive oil, add squash and back until golden (about 30 minutes).
Gently fry the onions, garlic and most of the chilli in a saucepan using the butter. Cook until soft. The best way to do this is to cook in a small pan with a lid, slowly on a low heat for around 20 minutes.
Once the squash is cooked, add to the pan with onions, garlic and chilli. Add stock and crème fraîche and blend until smooth (a hand blender will be sufficient).
Return soup to heat. Once warm, serve with a spoonful of crème fraîche, a sprinkling of coriander, roasted pinenuts and a sprinkling of chopped fresh chilli for an extra kick.