- 1 butternut squash, peeled and deseeded- chopped into chunks
- 2 tbsp olive oil
- 1 knob of butter
- 1 Brown Onion, roughly choppe
- 1 garlic clove, thinly sliced
- 1 tsp dried chilli flakes
- 850ml hot vegetable stock
- 4 tbsp crème fraîche, optional
- fresh chilli, optional (to be used when oven cooking the squash).
- Heat oven to 200C/180C fan/gas 6.
- Cut the squash into large cubes (see below if you need a little help!).
- In a large roasting tin with olive oil and seasoning, roast for 30 mins, turning once during cooking, until golden and soft.** I also like to add a hot chilli to infuse 🙂
- While the squash cooks, melt the butter with a drop oil in a medium to large saucepan.
- Add the onions, garlic and fry off until soft.
- Add the squash to the pan, along with the stock. Using a stick blender, take off the heat and whizz until smooth.
- 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.
How to cube your SQUASH!
Cut the top and bottom off, and using a peeler, peel the butternut squash.
Chop the squash in half. Slice the neck into inch wide slices, and cube.
Take the body of the veg, and scoop out the seeds etc. Then follow previous step.