Advertisement

Watch our video for how to make squash soup:

Ingredients

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6.

  • STEP 2

    Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

  • STEP 3

    Roast for 30 mins, turning once during cooking, until golden and soft.

  • STEP 4

    While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.

  • STEP 5

    Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  • STEP 6

    Tip the butternut squash into the pan, add the stock and 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.

  • STEP 7

    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.

RECIPE TIPS
USE A SOUP MAKER

Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

Recipe from Good Food magazine, October 2009

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.709 ratings
Advertisement
Advertisement
Advertisement