Butternut Squash and Chilli Soup

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 4

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

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.