Shettleston Community Growing Project

Apart from the hassle of peeling and deseeding the butternut squash, this soup is incredibly easy to make and delicious too!

Butternut squash soup with chilli and creme fraiche

Ingredients:

  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsps 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 tbsps creme fraiche, plus more to serve

 

Instructions:

  1. Heat oven to 200C / 180C / Gas 6. Cut the squash into large cubes, toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and three-quarters of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and the creme fraiche, then whizz with a stick blender until smooth. Season to taste.
  4. Serve the soup in bowls with swirls of creme fraiche and a scattering of the remaining chopped chilli.