BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE RECIPE ...
Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick
Provided by Good Food team
Categories Lunch, Soup
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6.
- Cut the 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 the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the 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 the stock and 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.
Nutrition Facts : Calories 264 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.61 milligram of sodium
SOUP MAKER BUTTERNUT SQUASH SOUP RECIPE - BBC GOOD FOOD
Make a batch of this warming butternut squash soup in a soup maker for an easy lunch or supper. The chilli gives it a nice kick
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 2
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft.
- Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock. Make sure you don’t fill the soup maker above the max fill line. Season well. Press the ‘smooth soup’ function.
- Once the cycle is complete, season well, and add the crème fraîche. Blend briefly once again until the soup is creamy. Add a little extra stock or boiling water if you prefer a thinner soup, and serve in bowls with a swirl of crème fraîche and the reserved chopped chilli.
Nutrition Facts : Calories 272 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.53 milligram of sodium
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