Recipe By Bubbles
Ref: 614
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 2
Change no of portions required to :
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Ingredients & Prep
1 Butternut squash
2 tbsp
Olive oil
1 tbsp
Butter
1 Large onion
1 Garlic clove
1 tsp
Chilli flakes
600 g
Vegetable stock
3 tbsp
Creme fraiche
Method
Step 1
Preheat oven to 390 F / 200 C / 180 C fan.
Step 2
Peel and deseed the butternut squash. Cut into chunks roughly 3 cm.
Scatter in a large baking pan mixed with a tablespoon of olive oil.
Roast for 30 minutes.
Scatter in a large baking pan mixed with a tablespoon of olive oil.
Roast for 30 minutes.
Step 3
Melt the butter and remaining olive oil in a large saucepan.
Dice the onion and slice the garlic, and add to the pan.
Add the chilli flakes.
Dice the onion and slice the garlic, and add to the pan.
Add the chilli flakes.
Step 4
Cover pan and leave to cook on a low heat for 15 minutes or until onions are completely soft.
Step 5
Add the cooked butternut squash to the saucepan.
Add around 600 ml of hot vegetable stock.
Add the creme fraiche.
Add around 600 ml of hot vegetable stock.
Add the creme fraiche.
Step 6
Take off the heat and whisk together with an electric hand blender until smooth.
Step 7
Return the pan to the stove to gently reheat.
Season with salt and pepper to taste.
Season with salt and pepper to taste.
Step 8
Serve up in bowls with a dollop of creme fraiche swirled in.
Suggestion & Tips
* I sometimes substitute Greek yoghurt for the creme fraiche if that’s all I have in the fridge.
* This is quite a thick soup, to make it less so and to serve four people just add about 200ml more vegetable stock.
* This is quite a thick soup, to make it less so and to serve four people just add about 200ml more vegetable stock.