Spicy Butternut Squash Soup

INGREDIENTS

• 1kg Butternut Squash, peeled, deseeded and cut into 1½ inch pieces
• 2 tbsp Extra Virgin Olive Oil
• Large knob of Butter
• 2 Onions, diced
• 1 clove of Garlic, finely Sliced
• 2 Red Chilli Peppers, desceeded and chopped finely
• 900ml Vegetable Stock, heated
• Salt Salt
• 250ml Créme Fraiche (optional)
• Paprika, for seasoning

METHOD

1. Heat the oven to 200°c (180°c for fan assisted ovens)/gas mark 6. Add the cubed butternut squash to a roasting tin and drizzle 1 tbsp of the olive oil over it. Roast for approximately 30 minutes, turning the squash halfway through.
2. While the squash is cooking, melt the butter along with the remaining oil in a large saucepan over a medium heat. Add the onion, garlic and ¾ of the chopped chilli peppers. Reduce the heat to low, place a lid on the pan and cook for 15-20 minutes until the onions have softened, stirring occasionally. Heat the vegetable stock at this point if you haven’t already.
3. Add the butternut squash to the pan, along with the heated vegetable stock and 4 tbsp of crème fraiche. Remove the pan from the heat and use a stick blender to blitz the contents until any large pieces of squash have been broken down and you are left with a nice, smooth soup. For even better results, use a large blender and do it in batches.
4. Return the soup to the cooker and reheat for few minutes more, then season to taste. Serve with an extra dollop of the remaining crème fraiche, a sprinkle of chopped chilli and a dusting of paprika for decoration.

NUTRITION PER SERVING

Percentage of an adult's reference rate