This is hubby’s favourite soup. Although he isn’t a huge fan of butternut squash, he always goes bonkers for this soup. It’s creamy, with a bit of heat from the red chillies, and packed with flavour.
I usually save this for the holidays or for large family gatherings. This is because it’s easy to make in huge batches, thanks to Tesco offering to do most of the hard work for me. They sell 900g bags of frozen, pre-cut butternut squash. Works for me! But if you want to chop your own butternut squash, more power to you! Original recipe found on BBC.
Cook time: 50 minutes
Prep time: 15 minutes
- ~1kg of butternut squash, cubed
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- ground nutmeg (optional)
- 850ml hot water
- 2 Knorr veg stock cubes
- 4 tbsp crème fraîche (plus more to serve)
- 2 mild red chilli, deseeded and finely chopped (wear gloves) or chilli flakes.
- Heat oven to 200C.
- Roast cubes of butternut squash on a large roasting pan coated with olive oil for 30 minutes. Turn once when halfway done.
- Melt the butter with 1 tbsp olive oil in a large saucepan. Add onions, garlic, and only ¾ of the red chilli. If using chilli flakes, add 1 tsp. Cover and cook on a very low heat for 15-20 mins. Everything should be well cooked and very mushy.
- Take stock cubes and mix with hot water to create stock. Only use 850ml (1 cube is used with 450ml water).
- Add the squash to the pot along with stock and the crème fraîche. Add a sprinkling of nutmeg. Blend with a stick blender until smooth.
- Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche. Garnish with fresh red chilli, chilli flakes, or green onions.
PRO TIP: use gloves to deseed and chop chilies or your fingers will be burning for the next 24 hours, lol. You can also omit the red chilli if spice isn’t your thing.
Aaaand that’s it. Bon appetit, folks!