Butternut Squash Soup With Chili And Creme Fraiche

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 butternut squash, peeled and deseeded
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 onions, diced
• 1 garlic clove, thinly sliced
• 2 red chili peppers, deseeded and finely chopped
• 3 1/2 cups vegetable broth, hot
• 4 tablespoons creme fraiche, plus more to serve

Recipe

• 1 heat the oven to 400°f.
• 2 cut the squash into large cubes, about 1.5in across, then toss in a large roasting tin with half the olive oil.
• 3 roast for 30 mins, turing once during cooking, until golden and soft.
• 4 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.
• 5 cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
• 6 tip the squash into the pan, add the broth and creme fraiche then whizz with a stick blender until smooth.
• 7 taste the soup and adjust the seasoning according to taste.
• 8 serve the soup with swirls of creme fraiche and a scattering of the remaining chopped chili.