The Best Butternut Squash Soup
This is by far one of the most tasty soups ever. It has the sweetness from the butternut squash and the naughtiness from the creme fraiche (if you want to be a little more healthy or you don't do dairy you could use coconut milk instead). With a hint of chilli, this is the perfect lunch for a cold winters day to warm you up. I don't steer too far from this one when I want a heartsome healthy bowl of soup.
1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chilli, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve
Heat 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 half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the squash into the pan, add the stock and the 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.