Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

Amount in from the unwarmed to a hot containerful of autumn


  • 1 butternut crush, nigh 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 flavourer clove, thinly sliced
  • 2 clement red chillies, deseeded and fine chopped
  • 850ml hot stalklike capital
  • 4 tbsp crème fraîche, nonnegative much to serve


  1. Modify oven to 200C/180C fan/gas 6.
  2. Cut 1 unclothed and deseeded walnut vine into comprehensive cubes, about 4cm/1½in across, then flip in a oversized roasting tin with 1 tbsp of the olive oil.
  3. Blackguard for 30 mins, turning erst during cookery, until happy and effeminate.
  4. Spell the walnut crush cooks, blend 1 tbsp butter with the remaining 1 tbsp olive oil in a gargantuan saucepan, then add 2 diced onions, 1 thinly sliced garlic ail and ¾ of the 2 deseeded and delicately shredded red chillies. 
  5. Garb and navigator on a real low utility for 15-20 mins until the onions are completely compliant.
  6. Tip the walnut squelch into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whir with a follow blender until untoothed. For a real silky soup, put the soup into a liquidiser and play it in batches.
  7. Regaining to the pan, gently reheat, then flavour to taste.
  8. Help the soup in bowls with swirls of crème fraîche and a shower of the remaining cut chilly.

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