Butternut Squash Soup With Chili and Creme Fraiche

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 400°F.
  • Cut the squash into large cubes, about 1.5in across, then toss in a large roasting tin with half the olive oil.
  • Roast for 30 mins, turing once during cooking, until golden and soft.
  • While the squash cooks, melt the butter wih the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chili.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the squash into the pan, add the broth and creme fraiche then whizz with a stick blender until smooth.
  • Taste the soup and adjust the seasoning according to taste.
  • Serve the soup with swirls of creme fraiche and a scattering of the remaining chopped chili.
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