Butternut Squash and Chilli Soup
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.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat your oven to 200C (or 180C for a fan oven).
- 2
Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
- 3
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.
- 4
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.
- 5
When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
- 6
Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
- 7
Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.
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