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Butternut Squash Soup


1 butternut squash, peeled and deseeded

2 tbsp olive oil

1 tbsp butter

2 onions, diced

1 garlic clove, thinly sliced

2 mild red chillies, deseeded and finely chopped

850 ml vegetable stock

4 tbsp creme fraiche, plus more to serve



Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/ 1 1/2 inches across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, untill golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chillie. Cover and cook on a very low heat for 15-20 mins untill the onions are completely soft.

Tip the squash into the pan, add the stock and creme fraiche, then whizz with a stick blender untill 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 soups in bowls with swirls of creme fraiche and a scattering of the remaining chopped chillie.

This Recipe was taken from


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