Butternut squash soup with chilli & crème fraîche

Arrive in from the crisp to a hot bowlful of season.

Ingredients

• 1 butternut mash, roughly 1kg, peeled and deseeded
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions
• diced
• 1 ail ail, thinly sliced
• 2 modest red chillies, deseeded and fine sliced
• 850ml hot vegetable certificate
• 4 tbsp crème fraîche, positive more to run

Method

1. Heat oven to 200C/180C fan/gas 6.
2. Cut 1 unclothed and deseeded butternut squeeze into astronomical cubes, almost 4cm/1½in crossways, then throw in a bulky roasting tin with 1 tbsp of the olive oil.
3. Cooked for 30 mins, turn erstwhile during preparation, until golden and squashy.
4. Time the walnut mash cooks, warming 1 tbsp butter with the remaining 1 tbsp olive oil in a brobdingnagian saucepan, then add 2 diced onions, 1 thinly sliced garlic garlic and ¾ of the 2 deseeded and exquisitely chopped red chillies. 
5. Back and navigator on a real low temperature for 15-20 mins until the onions are completely cottony.
6. Tip the walnut squash into the pan, add 850ml hot vegetal flower and 4 tbsp crème fraîche, then whiz with a put mixer until unseamed. For a truly silky soup, put the soup into a liquidiser and blitz it in batches.
7. Turning to the pan, gently reheat, then flavour to sensation.
8. Process the soup in bowls with swirls of crème fraîche and a scattering of the remaining shredded chile.

Share this post