Eat like an athlete recipe for 4 people, takes only 50 mins; recipe has butternut squash, olive oil, butter, onion, garlic clove, red chilli, vegetable stock and creme fraiche.
Butternut squash soup with chilli & creme fraiche
Course: Eat like an athlete
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, thinly sliced
- Red Chilli: 2 mild red chillies, deseeded and finely chopped
- Olive Oil: 2 tbsp olive oil
- Onion: 2 onions, diced
- Vegetable Stock: 850ml hot vegetable stock
- Butter: 1 tbsp butter
- Butternut Squash: 1 butternut squash, about 1kg, peeled and deseeded
- Creme Fraiche: 4 tbsp creme fraiche, plus more to serve
Directions
- Heat oven to 200C/180C fan/gas 6.
- Cut1 peeled and deseeded butternut squash into large cubes, about 4cm/1 1/2 in across, then toss in alarge roasting tinwith 1 tbsp of the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in alarge saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and 3/4 of the 2 deseeded and finely chopped red 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 850ml hot vegetable stock and 4 tbsp creme fraiche, then whizz with astick blenderuntil smooth. For a really silky soup, put the soup into aliquidiserand blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of creme fraiche and a scattering of the remaining chopped chilli.
