Butternut Squash Soup
Food
Quick Meals
Starters
Gluten-free
Vegetarian
Incredible Edible, Todmorden
6 Servings
Ingredients
1 butternut squash
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 clove garlic, thinly sliced
2 mild red chillies, deseeded & finely chopped
850ml hot vegetable stock (GF)
4 tbsp creme fraiche, plus more to serve
Method
- Heat oven to 200C/180C fan/gas 6
- Cut the squash into large cubes, about 4cm/1.5 inches across
- Toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft
- 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 completely soft
- Tip the squash into the pan, add the stock and the creme fraiche, then whizz with the 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 creme fraiche and a scattering of the remaining chopped chilli
