Come in from the cold to a warming bowlful of this lovely Spicy Butternut Squash Soup, Roasted Red Pepper & Carrot Recipe.
Prep Time: 15 mins
Cooking Time: 50 mins
Total Time: 65 mins
1 medium sized butternut squash, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
1 onion, diced
A carrot, peeled
1 red pepper, deseeded and core removed
2 garlic cloves, thinly sliced
2 red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve
Salt and Pepper to taste
Heat the oven to 200C/180C for a fan oven.
Cut the squash, red pepper and carrot into large cubes and then toss in a large roasting tin with a tablespoon of olive oil.
Roast for 30 mins, turning once during cooking, until the vegetables are golden and soft.
While the squash, carrots and red pepper cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and most of the chilli, leave some to garnish.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the squash, red pepper and carrot into the pan, add the stock and simmer for another 10 mins.
Once cooked add 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.
Enjoy this soup with nice warm crusty bread, lightly buttered or with croutons if you prefer.