This lovely butternut squash has been standing in the kitchen for quite some time, and ready to be peeled and devoured. And I was wondering about the flavours that squashes can give to a soup. A delectable one, perhaps! And I was right about that, I really enjoyed the creaminess and sweetness of this squash in soup. Try this heart-warmy delicious soup and tell me your thoughts.
Butternut Squash Soup
– 1 butternut squash, about 1 kg, deseeded and peeled
– 2 tbsp oil
– 1 tbsp butter
– 2 onions, diced
– 1 garlic clove, thinly sliced
– 850 ml hot vegetable soup
– 4 tbsp crème fraîche, plus more for drizzling
– 1-2 tbsp red dried chilies
1.Heat 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 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 ¾ 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 whizz with a stick blender until smooth and silky. Reheat gently, and add hte crème fraîche then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli, and if desired, a drizzle of olive oil.