Butternut Squash Soup with Chili

Mon, 28 August 2017

Chef Niamh Kavanagh shares a delicious recipe for butternut squash soup with chili.

Ingredients

·         1 butternut squash (about 1 kg), peeled, deseeded + chopped

·         2 tbsp olive oil

·         1 tbsp of butter

·         2 onions sliced

·         1 garlic clove

·         1 mild red chilli deseeded and chopped

·         850ml veg stock

·         4 tbsp crème fraiche or yoghurt.

 

Method

1.      Heat oven to 200/180 degrees fan.  Cut the butternut squash into cubes and coat with some of the olive oil. Roast for about 30mins until they are golden and soft.

2.      Melt the butter with a tablespoon of olive oil in a pan and add the onions, garlic and the chilli.  Cover and cook on a very low heat for about 15-20mins, until the onions are soft.

3.      Put the butternut squash into the pan and add the stock. Use a hand blender to blend the soup. Gently heat and add the crème fraiche.  Check the seasoning and serve.

Watch how it's made below: