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Delicious Butternut Squash Soup: A Fall Comfort Classic


When the chilly autumn winds start blowing, there's nothing quite like a steaming bowl of butternut squash soup to warm your soul. This delightful recipe combines the rich flavors of butternut squash with a hint of chili for that perfect kick, and a dollop of crème fraîche to make it luxuriously creamy.

Ingredients for Butternut Squash Soup

To create this flavorful masterpiece, you will need the following ingredients:

1. Butternut Squash (Approximately 1kg)

   - Peeled and deseeded, this vibrant orange squash is the star of the show.

2. Olive Oil (2 tbsp)

   - Adds a healthy, savory depth to the soup.

3. Butter (1 tbsp)

   - A touch of buttery goodness to enhance the flavor.

4. Onions (2), Diced

   - Onions provide a sweet and aromatic base for the soup.

5. Garlic Clove (1), Thinly Sliced

   - Garlic adds a subtle but important layer of flavor.

6. Mild Red Chillies (2), Deseeded and Finely Chopped

   - These red chilies give the soup a gentle, warming spice.

7. Hot Vegetable Stock (850ml)

   - A flavorful liquid foundation for the soup.

8. Crème Fraîche (4 tbsp)

   - The key to achieving that creamy, luxurious texture.

Cooking Instructions for Butternut Squash Soup

Let's dive into the steps required to create this comforting autumn soup.

Step 1: Preheat the Oven

- Begin by preheating your oven to 200C/180C fan/gas 6.

Step 2: Prepare the Squash

- Cut the butternut squash into large cubes, roughly 4cm/1½in across. Then, toss them in a large roasting tin with 1 tbsp of olive oil.

Step 3: Roasting the Squash

- Roast the squash in the preheated oven for approximately 30 minutes, turning the pieces once during cooking. The squash should turn golden and become tender.

Step 4: Sauté the Aromatics

- While the butternut squash is roasting, heat a combination of butter and olive oil in a large saucepan. Add the diced onions, sliced garlic clove, and three-quarters of the finely chopped chilies.

Step 5: Cooking the Aromatics

- Cover the saucepan and cook over very low heat for 15-20 minutes until the onions become completely soft.

Step 6: Blend the Soup

- Once the butternut squash is ready, transfer it to the saucepan with the sautéed onions, garlic, and chilies. Add the hot vegetable stock and crème fraîche. Then, use a stick blender to blend everything until it's wonderfully smooth. For an extra silky texture, transfer the soup to a liquidizer and blend it in batches.

Step 7: Final Touch

- Return the blended soup to the pan, gently reheat it, and season it to your taste. When serving, add a swirl of crème fraîche and a sprinkle of the remaining chopped chili for that perfect finishing touch.

This delightful butternut squash soup is not only a treat for your taste buds but also a comforting dish that can warm you up during the crisp autumn days. Enjoy the flavors of fall with this delectable recipe!

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