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Butternut Squash Soup Recipe

As Autumn slowly moves in and it feels cold outside, here is a homemade butternut squash soup recipe to make and try, comforting and delicious. Serve with a freshly baked crusty bread.

Serves 4


1kg butternut squash, peeled and deseeded

2 onions, diced

2 red chillies, finely chopped and deseeded 

2 tbsp olive oil

1 tbsp butter

1 garlic clove, thinly sliced

4 tbsp crème fraiche


1.Heat the oven to 200C/180c/gas 6. 

2.Cut the butternut squash into large cubes add 1 tbsp olive oil in a large roasting tin.

3.Roast for 25-30 minutes turning once during cooking until  golden and soft.

4.In a large pan add 1 tbsp olive oil and then the onions, garlic clove and red chillies. 

5.Cover and cook on a low heat for 20 minutes until the onions are soft.

6.Put the butternut squash into the pan, add the stock and crème fraiche, put the soup in batches into a liquidiser and blitz until smooth.

7.Return to the pan and reheat, add salt and freshly ground black pepper to season, if desired.. Pour into 4 bowls and swirl in crème fraiche and scatter on top of soup some chopped red chillies and serve.




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