Umami Recipes
Umami Recipes

Lunch

Butternut squash soup

Soup

4 servings

servings

1 hour 5 minutes

total time

Ingredients

1 butternut squash, about 1kg, peeled and deseeded

2 tbsp olive oil

1 tbsp butter

2 onions, diced

1 garlic clove, thinly sliced

2 mild red chillies, deseeded and finely chopped

850ml hot vegetable stock

4 tbsp crème fraîche, plus more to serve

Directions

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

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

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

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.

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

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.

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.

Nutrition

Serving Size

-

Calories

264

Total Fat

15 g

Saturated Fat

7 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

0.61 mg

Total Carbohydrate

28 g

Dietary Fiber

6 g

Total Sugars

17 g

Protein

5 g

4 servings

servings

1 hour 5 minutes

total time
Start Cooking