Hot Butternut Squash Soup

Name: Hot Butternut Squash Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: British
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tbsp (30ml) olive oil; 25g (1oz) butter; 2 onions, diced; 1 garlic clove, crushed; 2 red chillies, deseeded and finely chopped; 850ml (28fl.oz) vegetable stock*; 4 tbsp (60g) creme fraiche, plus more to serve

To make it lactose-free omit creme fraiche

Credited to: Coeliac UK

Kcal: 288.0

Serves 4

10 mins prep

60 mins cooking time

Ingredients

1 medium butternut squash, peeled and cubed
2 tbsp (30ml) olive oil
25g (1oz) butter
2 onions, diced
1 garlic clove, crushed
2 red chillies, deseeded and finely chopped
850ml (28fl.oz) vegetable stock*
4 tbsp (60g) creme fraiche, plus more to serve

Notes: *Please check our Food and Drink Information for suitable products.

Method

Heat oven to 200°C/400°F/Gas mark 6. Coat squash with half the oil and rot in a large roasting tin for 30-40 minutes
While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and chilli. Cover and cook on a very low heat for 15 minutes
Tip the squash into the pan, add the stock and cook for a further 10 minutes
Allow to cool and whiz in a liquidiser in batches until smooth
Return to the pan, gently reheat, then season to taste. Serve with swirls of creme fraiche.