Here’s or Monday recipe and we thought, as it’s a dreary, damp day, that a good old hearty warming bowl of soup would hit the spot. So here’s our family favourite, a lovely butternut squash soup recipe with chilli to warm your cockles
Butternut Squash with Chilli and Cre’me fraiche.
Serves 4. Prep time 15 minutes. Cook time 50 mins
1 x Butternut squash abiut 1KG peeled and deseeded
2 tbsp. olive or rapeseed oil
1 tbsp. butter
2 x onions, diced
1 x garlic clove thinly sliced
2 x mild red chillies deseeded and finely chopped
850ml hot veg stock
4 tbsp. cre’me fraiche plus more to serve.
Step 1: Heat the oven to 200c/180c fan gas 6. Cut the squash into large cubes, then toss in half of the oil and spread onto baking sheet. Roast for 30 minutes, turning once during cooking until soft and golden.
Step 2: While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are very soft.
Step 3: Once roasted, tip the squash into the pan, add the stock and cre’me fraiche, then whizz with a stick blender until smooth. Serve the soup in bowls with swirls of cre’me fraiche and a scattering of the chilli.