The weather is getting colder and cosy season is fully upon us, the perfect time to tuck into a warm, hearty bowl of soup.
BBC Good Food’s butternut squash soup is a real crowd-pleaser, not to mention super easy to make.
The recipe takes just 15 minutes to prep, so you won’t be holed up in the kitchen for hours cooking.
BBC Good Food said: “Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst crème fraîche makes it creamier.”
Serve it with chunks of crusty bread to mop up the soup, or some tasty garlic breadsticks.
READ MORE: Make James Martin’s ‘easy’ pasta carbonara with ‘just a handful of ingredients’
- One butternut squash, about 1kg, peeled and deseeded
- Two tbsp olive oil
- One tbsp butter
- Two onions, diced
- One garlic clove, thinly sliced
- Two mild red chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- Four tbsp crème fraîche, plus more to serve
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- Heat the oven to 200C/180C fan/gas six.
- Slice up the squash into big cubes (about 4cm/1½in across). Toss in a large roasting tin with one tbsp of olive oil.
- Roast in the oven for 30 minutes, turning once half way through cooking. The butternut squash should be golden and soft.
- Meanwhite, melt the butter with one tbsp of olive oil in a large saucepan. Chuck in the onions, garlic clove and three-quarters of the chillies.
- Cover the saucepan and cook on a very low heat for 15-20 minutes until the onions are very soft.
- Add the butternut squash to the pan, then the stock and crème fraîche. Whizz with a stick blender until the mixture is smooth. If you prefer your soup really silky, put it into a liquidiser and blitz it in batches.
- Gently reheat in the pan, then season to taste. Divide the soup into bowls and decorate with swirls of crème fraîche. Finish off by scattering the rest of the chopped chilli (depending on how much spice you can handle).
For pudding, why not try Mary Berry’s “oh so delicious” chocolate dessert?
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