RECIPE: Butternut squash soup with chilli & crème fraîche

As September rolls on, summer lingers for some of us, but we still get some of those cold and rainy days where a nice bowl of hot soup makes the world a better place.  Squash is one of the best fall vegetables, and creating interesting soups with these beauties is a hobby of mine.  I’ve recently found this recipe, and the slight heat of the chilies really makes the difference.  Not listed here, but an addition that I’ve added, is a green Granny Smith apple diced.  The tart of the apple with the spice of the chilies blends wonderfully with the squash flavor.  In addition, a nice dollop of Meow! That’s Hot Fire Kitty hot sauce jumps the kick to a most satisfactory level. As per usual, hot biscuits go quite well with this soup, as does a simple side salad.  Autumn rules.  – FATS

recipe-image-legacy-id--513663_11Ingredients

  • 1 butternut squash, about 1kg, peel and remove seeds
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chillies, remove all seeds and finely chop
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in 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 fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.