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Chilli butternut squash soup with crème fraîche

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  • 1 large butternut squash, peeled, de-seeded and cut into cubes
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 medium onion, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 2 red chillis, de-seeded and chopped
  • 850ml hot water
  • 1 vegetable stock cube
  • 4 tbsp crème fraîche + more for garnish
  • 0.5 tbsp salt (adjust according to taste)
  • 0.25 tbsp black pepper
  • Optional: Dried chilli flakes for garnish
  • Cooking Time
    30-40 mins
  • Serving
    Serves 5
  • Skill Level


If you are looking to make something delicious, easy and full of flavour - then this soup is perfect. You can adjust the chilli amount to suit you, I added two de-seeded chillis, and it gave that kick to the soup, yet maintaining the yummy flavour from the roasted butternut squash.
  1. On a large roasting tin, place the cubes of butternut squash and place 2 tbsp of the olive oil over it. Toss the butternut squash to ensure they are all coated well with the olive oil. Place into the oven at 220 degrees Celsius for 25-30 mins or until soft and golden. Turn the butternut squash half way to ensure both sides are roasted. Remove and set aside
  2. Meanwhile, place 1 tbsp of the olive oil and the butter into a pot over medium heat. Once the butter melts, add the onions, garlic and chilli. Mix well, then cover and leave to soften and begin to caramalise over a low heat for around 20 mins. Mix in between this time
  3. In a measuring jug, add the hot water and stock cube. Mix to dissolve the stock cube. Add into the pot of softened onions, followed by the roasted butternut squash, the crème fraîche, salt and pepper. Mix well. Place the mixture in batches into a blender, and blitz until smooth. Place back into the pot and allow the soup to heat up over medium heat before serving. Garnish with more crème fraîche and a sprinkle of dried chilli flakes if desired

   It really is a straightforward, super delicious soup, with a perfect balance of flavour. Enjoy :)


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