Butternut squash soup with chilli and creme fraiche
Cooking time50 min
Most people always love to eat a warm dish with rich taste when they come back home from the cold. This butternut squash soup with chilli and crème fraiche recipe teaches you how to prepare such a dish. With the quantity of ingredients recommended in this butternut squash soup with chilli and crème fraiche recipe, you can serve for 4 people. The preparation time is 25 minutes and within 50 minutes, you can cook this delicious dish. The oven must be preheated to 200C/F 180C/G 6
The squash should be cut into large cube about 4 cm across and it should be tossed in a large roasting tin with half amount of the olive oil.
You need to roast for 30 minutes and turn once during the cooking process. (Stop when it turns golden and soft).
The butter needs to be melted with the remaining oil in a big saucepan.
3/4 of the chilli, onion and garlic need to be added.
It should be covered and cooked on low heat for 25 to 20 minutes until onion turns soft.
The squash has to be tipped into the pan and, the crème fraiche and stock should also be added.
It must be whizzed using a stick blender until turn smooth and put the soup in a liquidizer and blitz in batches to get a silky texture.
In order to reheat, return to pan and season to taste as well.
Before serving the soup in bowls, you have to swirl crème fraiche and scatter chopped chilli.
- Olive oil -2 tablespoon
- Butternut squash – 1no. (It must be peeled and deseeded and the weight can be equivalent to 1 kg).
- Crème fraiche – 4 tablespoons. (You must keep more for serving purposes).
- Hot vegetable stock – 850ml.
- Mild red chilli – 2 nos. (They should be deseeded and finely chopped).
- Onions – 2 nos. (They must be diced).
- Butter – 1 tablespoon.
- Thinly sliced garlic clove – 1 no.