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Butternut Squash and Chilli Soup

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:
Units:

ingredients

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
Contributor
@Snowbunny Andorra
Contributor
"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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  1. 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.
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