Name: Butternut Squash and Chilli Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 kg butternut squash; 2 tablespoons olive oil; 1 tablespoon butter; 2 onions, diced; 1 large garlic clove, sliced; 2 red chilies, finely sliced; 2 chicken stock cubes (vegetarian); 230 g Greek yogurt

Recipe by Snowbunny Andorra

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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.

Ready In:: 50mins
Serves:
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ingredients

1 kg butternut squash
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
1 large garlic clove, sliced
2 red chilies, finely sliced
2 chicken stock cubes (vegetarian)
230 g Greek yogurt

directions

Preheat your oven to 200C (or 180C for a fan oven).
Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
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.
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.
When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.

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RECIPE MADE WITH LOVE BY

@Snowbunny Andorra

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@Snowbunny Andorra

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"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."

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creation by Snowbunny Andorra

12/10/2015

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.