BUTTERNUT SQUASH SOUP WITH CHILI AND CREME FRAICHE

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Butternut Squash Soup With Chili and Creme Fraiche image

Make and share this Butternut Squash Soup With Chili and Creme Fraiche recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 butternut squash, peeled and deseeded
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
1 garlic clove, thinly sliced
2 red chili peppers, deseeded and finely chopped
3 1/2 cups vegetable broth, hot
4 tablespoons creme fraiche, plus more to serve

Steps:

  • Heat the oven to 400°F.
  • Cut the squash into large cubes, about 1.5in across, then toss in a large roasting tin with half the olive oil.
  • Roast for 30 mins, turing once during cooking, until golden and soft.
  • While the squash cooks, melt the butter wih the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chili.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the squash into the pan, add the broth and creme fraiche then whizz with a stick blender until smooth.
  • Taste the soup and adjust the seasoning according to taste.
  • Serve the soup with swirls of creme fraiche and a scattering of the remaining chopped chili.

Nutrition Facts : Calories 297.8, Fat 15.6, SaturatedFat 6.3, Cholesterol 28.2, Sodium 41.4, Carbohydrate 41.4, Fiber 6.8, Sugar 9.8, Protein 4.2

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