Butternut squash, with its vibrant orange hue and tender flesh, is a true star of the autumn season. This versatile vegetable, renowned for its nutty flavor and naturally creamy texture, holds a prominent place in British kitchens during the colder months. A delicious and visually appealing addition to any meal, butternut squash is a nutritional powerhouse, making it a wise choice for both flavor and health. What better way to savor this seasonal treasure than in a comforting bowl of soup?
The BBC Good Food team offers a simple and delicious recipe for a warming butternut squash soup that’s sure to become a favorite. The addition of a hint of chili adds a subtle kick of heat, while a dollop of crème fraîche creates a luxuriously creamy finish.
Here’s how to create this comforting autumnal delight:
Ingredients:
* One butternut squash (approximately 1 kg), peeled and deseeded
* Two tablespoons of olive oil
* One tablespoon of butter
* Two onions, diced
* One garlic clove, thinly sliced
* Two mild red chili peppers, deseeded and finely chopped
* 850 ml hot vegetable stock
* Four tablespoons of crème fraîche, plus additional for serving
Instructions:
1. Preheat your oven to 200°C (180°C fan/Gas 6).
2. Cut the butternut squash into large cubes, approximately 4 cm wide.
3. Toss the squash cubes in a large roasting tin with one tablespoon of olive oil.
4. Roast the squash in the oven for 30 minutes, turning once during cooking.
5. While the squash is roasting, melt the butter with one tablespoon of olive oil in a large saucepan.
6. Add the diced onions, thinly sliced garlic, and three-quarters of the chopped chili peppers.
7. Cover the pan and cook on a very low heat for 15 to 20 minutes, or until the onions are completely soft.
8. Once the squash is roasted, add it to the pan along with the hot vegetable stock and four tablespoons of crème fraîche.
9. Using a stick blender, whizz everything together until smooth. For an extra silky texture, the BBC Good Food team recommends transferring the soup to a blender and blending in batches.
10. Return the soup to the pan and gently reheat. Season to taste.
11. Serve the soup in bowls, garnished with a swirl of crème fraîche and a scattering of the remaining chopped chili peppers.
Enjoy the comforting warmth and flavor of this delicious autumnal soup!
