Another quick and easy soup recipe – delish!
Knob of butter
1 large onion
1 butternut squash
1 red pepper
2 cloves of garlic
Sprinkle of chilli flakes
Vegetable stock cube
A generous dollop of creme fraiche
Salt and pepper to season
I use a soup maker, but a large pan does just the same job – you’ll just have to transfer to a blender after it’s cooked and cooled down a bit.
What to do:
Pre-heat the oven to 1800
Cut the butternut squash and red pepper in half, remove the seeds and place on a baking tray
Drizzle with a little olive oil, peel and crush the garlic cloves, and pop one in each halves of the squash, and sprinkle sparingly with chilli flakes
Roast in the oven for about half an hour, or until the squash is soft but the peppers aren’t burning – leave to cool slightly before handling
Put the knob of butter in the soup maker on ‘Low’, add the onion and red peppers, stir and leave to sweat for a minute.
Scoop out the butternut squash flesh, and add to the soup
Add enough stock to make 1400 ml.
Simmer for half an hour, then blend until smooth
Season with a little salt and pepper, and stir in the creme fraiche just before serving.