
squash soup with chilli and creme fraiche
The nights are drawing in and it’s starting to get cooler, perfect for making this soup which I found in last month’s Easycook magazine.
1 squash, peeled, deseeded and chopped
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 clove of garlic, thinly sliced
2 red chillies, deseeded and finely chopped
850ml hot veg stock
4 tbsp creme fraiche, plus extra for serving
1. Turn oven to 180C fan oven. Toss squash in half the oil in roasting tin. Cook for 30 mins until soft and golden.
2. meanwhile melt butter with the oil, add onions, garlic and most of the chillies. cover and cook on very low heat for 20mins until onions are soft.
3. Tip the squash into the pan, add stock and creme fraiche, then whizz with a stick blender until smooth. Gently reheat and season to taste. Serve soup in bowls with swirl of creme fraiche and scattering of remaining chilli.