Butternut Squash Soup
Servings:
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Ingredients
Instructions
Nutrition
| 1 | Butternut squash | |
| 2 | Onions | |
| 2 | Chili peppers | |
| 1 tbsp | Butter | |
| 4 tbsp | Creme fraiche | |
| 1 cloves | Garlic | |
| 2 tbsp | Olive oil | |
| 850 ml | Vegetable stock |
- Heat the oven to 200C/180C fan/gas 6. Peel and deseed the butternut squash, dice the onions and chilies, and thinly slice the garlic.
- Cut the squash into large cubes, about 4cm across, then toss in a large roasting tin with half of the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt the butter with the remaining olive oil in a large saucepan, then add the onions, garlic, and three-quarters of the chillies. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the butternut squash into the pan, add the stock and 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.
Fat:
15.7g
Saturates:
6.3g
Sugars:
7.9g
Protein:
3.5g
Carbs:
26.4g
Fiber:
4.1g
20.6%
Calories
26.7%
Carbs
4.1%
Protein
39.3%
Fat
16.4%
Fiber