Butternut squash soup
Meals
Find some escape to an encouraging bowl of pre-winter squash soup. Adding a touch of stew gives it a warming kick while crème fraîche makes it creamier
Cooking Ingredients
1 butternut squash, around 1kg, stripped and deseeded
2 tbsp olive oil
1 tbsp spread
2 onions, diced
1 garlic clove, daintily cut
2 gentle red chillies, deseeded and finely hacked
850ml hot vegetable stock
4 tbsp crème fraîche, in addition to more to serve
Cooking Direction
Stage 1
Heat the stove to 200C/180C fan/gas 6.
Stage 2
Cut the squash into huge blocks, around 4cm/1½in across, then throw in an enormous cooking tin with 1 tbsp of the olive oil.
Stage 3
Broil for 30 mins, turning once during cooking, until brilliant and delicate.
Stage 4
While the butternut squash cooks, liquefy the margarine with the excess 1 tbsp olive oil in a huge pot, then, at that point, add the onions, garlic clove and 3/4 of the chillies.
Stage 5
Cover and cook on an exceptionally low intensity for 15-20 mins until the onions are totally delicate.
Stage 6
Tip the butternut squash into the container, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a truly luxurious soup, put the soup into a liquidizer and rush it in groups.
Stage 7
Get back to the container, delicately warm, then season to taste. Serve the soup in bowls with whirls of crème fraîche and a dispersing of the leftover slashed bean stew.