Butternut Squash Soup With Chilli & Crème Fraîche
This butternut squash soup is a comforting and velvety dish that's bursting with warm, earthy flavors. Roasted butternut squash blends beautifully with the gentle sweetness of caramelized onions and garlic, creating a rich and creamy base. A hint of heat from red chillies adds a subtle kick to this wholesome and satisfying soup. Perfect for cozy nights in or as an elegant starter for a special meal, this recipe promises a bowlful of delicious autumn goodness.
— Constant Cookbook
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
Instructions
- 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 blender until 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 264 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.61 milligram of sodium
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