If you have landed on this recipe through our recipe blog then you will know that October 2021 in our recipe series is all about butternut squash.
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- 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 sour cream or creme fraiche, plus more to serve
Heat the oven to 200C/180C fan/gas 6.
Peel and deseed the butternut 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 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.
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 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.
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.
This recipe has been devised by [email protected]
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