Good Food
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Good Mood
BUTTERNUT SQUASH CREAM SOUP WITH CHILLI FLAKES
Hug a bowl a warm and creamy butternut squash soup and get ready for winter!
| DIFFICULTY: | EASY |
| TOTAL TIME: | 60 MINUTES |
| SERVES: | 4 |
INSTRUCTIONS:
ROASTING THE BUTTERNUT SQUASH
1.
Preheat the oven to 425° Fahrenheit and line a roasting tin with parchment paper.
2.
Place the butternut squash on the tin and drizzle it with 1 tbsp olive oil then sprinkle it with salt and pepper.
3.
Roast until golden and soft, about 30-40 minutes. Set it aside until it’s cool enough to handle, about 10 minutes.
INGREDIENTS:
1 butternut squash, about 3 pounds, halved and seeds removed
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 tsp salt&pepper mix
4 garlic cloves, minced
1 tsp maple syrup
1 tsp grated fresh ginger
1 tsp chilli flakes
850ml hot vegetable broth
4 tbsp crème fraîche, plus more to serve
fresh herbs (optional)
PREPARING THE SOUP
1.
While the butternut squash cools, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan.
2.
Add the chopped onions and ¾ of the chilli flakes.
3.
Cook, on very low heat, stirring often, until the onion has softened, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently
4.
Discard the skin of the butternut squash and tip it into the saucepan, add 850ml vegetable broth, the maple syrup, grated ginger, 4 tbsp crème fraîche, and a few twists of freshly ground black pepper.
5.
Whizz with a stick blender until smooth.
6.
Season to taste and serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chilli flakes and fresh herbs, if desired.
Enjoy!
INSTRUCTIONS:
ROASTING THE BUTTERNUT SQUASH
1.
Preheat the oven to 425° Fahrenheit and line a roasting tin with parchment paper.
2.
Place the butternut squash on the tin and drizzle it with 1 tbsp olive oil then sprinkle it with salt and pepper.
3.
Roast until golden and soft, about 30-40 minutes. Set it aside until it’s cool enough to handle, about 10 minutes.
PREPARING THE SOUP
1.
While the butternut squash cools, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan.
2.
Add the chopped onions and ¾ of the chilli flakes.
3.
Cook, on very low heat, stirring often, until the onion has softened, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently
4.
Discard the skin of the butternut squash and tip it into the saucepan, add 850ml vegetable broth, the maple syrup, grated ginger, 4 tbsp crème fraîche, and a few twists of freshly ground black pepper.
5.
Whizz with a stick blender until smooth.
6.
Season to taste and serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chilli flakes and fresh herbs, if desired.
