Butternut Squash and Chilli Soup
- 1 butternut squash
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 onions, diced
- 2 garlic cloves, sliced thinly
- 2 mild red chillies, deseeded and chopped finely
- 850ml hot vegetable stock
- salt and black pepper to taste
- dollop of creme fraiche (optional)
Prep:10min › Cook:30min › Ready in:40min
- Heat the oven to 200 C / gas mark 6.
- Cut the squash into large chunks about 4cm in size removing the seeds and pith - no need to peel, the skin will soften during cooking. Toss in a large roasting tin with half the oil and roast for 30 minutes, turning once during cooking, until golden and soft.
- As the squash is cooking, melt the butter and remaining oil in a big saucepan, then add the onions, garlic and 3/4 of the chilli. Cover and cook over a very low heat for 15-20 minutes until the onions are completely soft.
- Tip the squash into the pan, add the stock then whizz with a hand-held blender until smooth. Serve with a scattering of the remaining chopped chilli and a dollop of creme fraiche if desired. Yummy!
Blend in a batches in a liquidiser and then reheat to make a really smooth soup. Creme fraiche takes some of the heat out of this soup if you find it too spicy!
Something else. the soup didn't look very orange so i added some roast carrots too, didn't alter the taste much just the colour. - 24 Nov 2010
This is the most gorgeous soup. I had never made a soup in my life and this was my first attempt, absolutley lovely - I made one boob, put too much garlic in (5 instead of 2 cos I like it) so on my second batch I am making now, only using 2 as instructed. its got some kick which I like but not over powering and fills you up but VERY low in calories as i cook it with Fry Light instead of olive oil, still keep the butter tho! Go on, give it a go! - 24 Apr 2013
Delicious and easy to make. I use half of a red bell pepper in place of the chillis and add some red pepper flakes to give it a "kick". (We like spicy!) I also use chicken broth as we are not vegetarian. Make sure you use a large butternut squash otherwise the soup will be too thin. Beautiful colour and lovely consistency. Yum, yum! - 20 Apr 2013