Butternut Squash and Chilli Soup

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READY IN: 50mins
Recipe by Snowbunny Andorra

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 Nutrition

Directions

  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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