Butternut squash soup
frombbcgoodfood.comwww.bbcgoodfood.com/recipes/butternut-squash-soup-chilli-creme-fraiche
Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst crème fraîche makes it creamier
Ingredients
Instructions
Heat the oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and soft.
While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Nutrition
- Calories
- 264 calories
- Fat Content
- 15 grams fat
- Saturated Fat Content
- 7 grams saturated fat
- Carbohydrate Content
- 28 grams carbohydrates
- Sugar Content
- 17 grams sugar
- Fiber Content
- 6 grams fiber
- Protein Content
- 5 grams protein
- Sodium Content
- 0.61 milligram of sodium
