Autumnal Butternut Squash Soup with Crème Fraiche

Autumnal Butternut Squash Soup with Crème Fraiche

Autumnal Butternut Squash Soup with Crème Fraiche, Feta and Chilli – Serves 4

Ingredients:

  • 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

Method

STEP 1

Heat oven to 200C/180C fan/gas 6.

STEP 2

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.

STEP 3

Roast for 30 mins, turning once during cooking, until golden and soft.

STEP 4

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.

STEP 5

Cover and cook on a low heat for 15-20 mins until the onions are completely soft.

STEP 6

Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then blend until smooth.

STEP 7

Return to the pan, gently reheat, then season

STEP 8

Serve the soup in bowls with the crème fraîche a sprinkling of the remaining chopped chilli and crumbled feta