📋 Roasted Spicy Butternut Squash Soup
Roasted spicy butternut squash soup is just the perfect soup for colder days. It's easy to make and takes only one hour too!
Servings 6
Calories 149kcal
Equipment
Ingredients
- 1 Kg Butternut Squash
- 2 tablespoon Olive Oil
- 2 Red Chillies de-seeded and finely chopped
- Freshly Ground Salt and Black Pepper
- 1 Large Onion peeled and diced
- 2 cloves garlic crushed
- 1 L Vegetable Stock
- 4 tablespoon Crème Fraiche
- Pinch Red Chilli Flakes optional garnish
Instructions
- Preheat oven to 180C (Fan)
- Cut the ends off the butternut squash and peel with a vegetable peeler. Cut it in half lengthways. Scoop out the seeds. Cut squash halves into slices, then cut into 1-inch sized cubes.
- Place cubed butternut squash into a roasting tray. Toss in 1 tablespoon of the olive oil. Sprinkle over the chopped red chilli. Season with salt and pepper. Roast in the oven for about 30 minutes until softened.
- Meanwhile, in a saucepan, gently heat the remaining olive oil then sauté the onion and garlic until softened.
- Add the stock to the saucepan and allow to simmer gently for 2 - 3 minutes. Then add in the cubes of cooked butternut squash and stir in the crème fraiche. Simmer for a further five minutes.
- Blitz the contents of the saucepan using a hand blender / blender or food processor and return to the pan. Season to taste.
- Reheat if required and serve garnished with a pinch of the red chilli flakes.
Nutrition
Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 680mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18070IU | Vitamin C: 37mg | Calcium: 86mg | Iron: 1mg