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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!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Deseed the squash and cut into wedges.
  2. 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)
  3. Finely chop the onion and garlic. Deseed the chilli, then chop finely.
  4. 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.
  5. Add the squash meat and the stock then, using a handheld blender, whizz until smooth.
  6. Serve with swirls of crème fraîche or Greek youghurt (if liked) and scatter the remaining chopped chill on top.