Autumnal Butternut Squash Soup with Crème Fraiche, Feta and Chilli – Serves 4
- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, sliced
- 2 mild red chillies, deseeded and finely chopped
- 850ml vegetable stock
- 100g Feta
- 4 tbsp crème fraîche, plus more to serve
Heat oven to 200C/180C fan/gas 6.
Cut 1 peeled and deseeded butternut 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 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
Cover and cook on a low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then blend until smooth.
Return to the pan, gently reheat, then season
Serve the soup in bowls with the crème fraîche a sprinkling of the remaining chopped chilli and crumbled feta