BUTTERNUT SQUASH AND CHILLI SOUP

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Butternut Squash and Chilli Soup image

Beautiful, creamy soup. The original recipe called for creme fraiche, but I only had Greek yoghurt and substituted. It gave a lovely, slightly sharp contrast to the squash. Obviously you could use vegetable stock instead of chicken stock if you wished.

Provided by Snowbunny Andorra

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 kg butternut squash
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
1 large garlic clove, sliced
2 red chilies, finely sliced
2 chicken stock cubes (vegetarian)
230 g Greek yogurt

Steps:

  • Preheat your oven to 200C (or 180C for a fan oven).
  • Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
  • Place on a baking tray and toss with half the olive oil, then place in your oven. Cook for 30mins, or until soft, turning once.
  • Meanwhile, melt the butter in a large pan, together with the remaining olive oil. Add the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft.
  • When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
  • Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
  • Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.

Nutrition Facts : Calories 234.7, Fat 10.2, SaturatedFat 2.9, Cholesterol 7.9, Sodium 615.9, Carbohydrate 37.2, Fiber 6.3, Sugar 9, Protein 4

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