Butternut Squash Soup with Chilli

  • / Lunch

Ingredients

  • 1 tbsp Butter
  • 4 tbsp Creme Fraiche
  • 2 Red Chilli
  • 2 tbsp Olive Oil
  • 2 Onions chopped
  • 1 Butternut Squash
  • 1 clove Garlic
  • 850ml Vegetable Stock

Method

  1. Cut the Squash into cubes, coat with oil and season well.
  2. Roast for 30 minutes until golden.
  3. Melt the Butter and fry the Garlic, Onions and Chilli until soft.
  4. Add the Squash and the Stock.
  5. Use a blender to creme the soup with the Creme Fraiche.

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Notes