Spicy butternut squash soup
During the winter months I regularly make roasted butternut squash. I love it as a snack (with maple syrup), as a side dish (with chilli & garlic) – and the leftover I use for soups, fritters, muffins and other lovely & healthy treats. This spicy butternut squash soup is ready within 20 minutes if you’re using pre-roasted squash! Serve it with crusty bread or a fresh bun!
Ingredients
Method
- Deseed the squash and cut into wedges.
- Heat the oven to 180°C and roast for about 30 mins until golden and soft. Transfer to a plate, let it cool, then scrape the squash meat off the skin. Discard the skin. ( N.B. this step can be done in advance but then keep the squash meat chilled until you continue with the recipe)
- Finely chop the onion and garlic. Deseed the chilli, then chop finely.
- Heat the oil in a saucepan and add the onion, garlic and most of the chilli. Cover and cook on a very low heat for 15 minutes or so, until the onions are soft.
- Add the squash meat and the stock then, using a handheld blender, whizz until smooth.
- Serve with swirls of crème fraîche or Greek youghurt (if liked) and scatter the remaining chopped chill on top.