Butternut squash and chilli soup (Serves 4) Cals 170pp – BBC Good Food

Ok so I know it’s the summer, and soup isn’t the most popular dish right now but I had creme fraiche to use up and some squash. Now this is one of my all time favorite soups! I absolutely adore it and would recommend to all!

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900g Butternut squash, peeled and cut into big chunks
.5tbsp olive oil
10g light butter
1 Large onion, cut into wedges (about 200g)
1 red chilli pepper, half chopped with seeds, half seeds removed and finely diced
2 garlic cloves, crushed
2 vegetable stock cubes, mixed into 1 litre of water
60g creme fraiche

1. Preheat your oven to 200C, add the squash and oil in a baking tray, mix well and roast for 20-30 minutes mixing again half way through.

2. In a large pan heat the butter and add the onion, chilli with seeds and garlic. Cook on a low heat with a lid on until the squash is ready, stirring from time to time to ensure nothing sticks.

3. Once the squash is roasted add to the pan with the stock and mix well. Bring to the boil and leave to simmer for around 10 minutes.

4. Using a hand blender or food processor blend the soup to a smooth consistency, whilst off the heat stir through the creme fraiche.

You can now either heat through a little more or serve straight away with a sprinkle of the seedless diced chilli on each dish

Nutrition per portion*
Calories 170
Protein 4g
Carbohydrate 25g
Fat 7g
Fibre 4g

I regularly make this all year round and adore it! Some sprinkled coriander on top is also a very tasty touch! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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