Home made Butternut squash soup with chilli & crème fraîche

Today I was busy making some Home made Butternut squash soup with chilli
This is how to make it

Nutrition

kcalories  protein   carbs    fat      saturates     fibre     sugar      salt
   264        5g       28g     15g          7g           6g        17g       0.61g
   
   

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

Method

Heat 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 half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the 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.

MY soup

This is the photo's of mine lol made tonight but i did not follow the steps to make it as i have a soup maker so you just put it all in the jug and turn it on lol much fast (27) mins in total


So thick and Creamy lol

Looks nice Ape

That looks lush @APE

Looks tasty.

Thank you it is really good

Better to have it in the winter as it has chilly in it and is sort of hot well is the way i make it lol