Name: Spicy butternut squash soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 small butternut squash; 2 Tbsp olive oil; 1 onion; 1 garlic clove, thinly sliced; 1 mild red chilli, deseeded and finely chopped; 500 ml hot vegetable stock; 2 Tbsp crème fraîche or Greek yoghurt (optional)

Spicy butternut squash soup

11 Oct 2016

by Dinna

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

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

1 small butternut squash
2 Tbsp olive oil
1 onion
1 garlic clove, thinly sliced
1 mild red chilli, deseeded and finely chopped
500 ml hot vegetable stock
2 Tbsp crème fraîche or Greek yoghurt (optional)

Instructions

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.