This was the first soup recipe I made and it is one I now make regularly, particularly as the nights start to draw in. I really wish I’d know sooner how easy soup was to make at home as it beats shop bought every time.
Such a simple recipe but one that is packed with flavour, I like to make it for a midweek supper on a cold evening and serve it with delicious warmed crusty baguettes. What’s also great about this recipe is that the star ingredient: Butternut Squash, is packed full of vitamins, minerals and fibre, so I know that I’m eating a bowl full of goodness!
Roasting the Butternut Squash not only retains it’s nutrients but also brings out the most flavour, so don’t miss this step out when you make it.
Ingredients
- 1 Butternut Squash (approx 750g peeled)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 mild red chillies, deseeded and finely chopped
- 500ml of hot vegetable stock
- 4 tbsp creme fraiche, plus extra to serve
- Fresh coriander to serve (optional)
Method
- Heat oven to 200C/180 Fan/Mark 6 Gas.
- Cut the squash into large cubes, about 4cm/1.5″ across and throw into a large roasting tray. Sprinkle over 1 tbsp of olive oil and roast for 30 minutes turning once, half way through cooking, until soft and golden.
- In the meantime, melt the butter in a large saucepan with the remaining oil and add the onions, garlic and chilli, cover and cook on a very low heat for 20 minutes.
- Tip the roasted squash into the pan, together with the stock and creme fraiche and whizz with a stick blender until smooth.
- Return the pan to the hob to gently reheat and season.
- Serve in warmed bowls and top with the remaining chilli and if desired, creme fraiche swirls and chopped fresh coriander.
