Ok Guys give this little Soup a try, really good with chicken pieces in for a main meal, hot or cold.... Butternut Squash Soup with Chilli & Crème Fraiche Ingredients: 1 butternut squash, about 1kg, peeled and de-seeded 2 tbsp olive oil 1 tbsp butter 2 onions, diced 1 garlic clove, thinly sliced 2 mild red chillies, de-seeded and finely chopped 850ml hot vegetable stock 4 tbsp crème fraiche, plus more to serve Method: 1. Heat oven to 200c/180c fan/gas 6. Cut the squash in to large cubes about 4cm/1 ½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking until golden and soft. 2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft. 3. Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz in batches. Return to the pan gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli. Enjoy & let me know your thoughts.... Rocky
Posted on: Sun, 10 Nov 2013 10:34:09 +0000
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