Butternut squash soup
Recipe for a wonderfully creamy soup with butternut squash, chilli and thyme.
Servings 4 Servings
Ingredients
- 1
butternut squash, deseeded and cut into large chunks (leave the skin on)
- 2
onions, roughly chopped
- 2 stalks
celery, roughly sliced
- 6 cloves
garlic, roughly chopped
- 2 tbsp fresh thyme, leaves picked
- 1/2 lemon, juiced
- 1 tsp
chilli powder
- 50 g
butter
- 600 ml
vegetable stock
- 200 ml
whipping cream (38% fat)
Salt and pepper
Crème fraîche and fresh thyme, to serve
Instructions
- Melt the butter in a saucepan and sweat the onion and garlic over a medium heat.
- Add the butternut squash, celery, chilli powder and fresh thyme and fry for a further 3-5 minutes.
- Pour in the stock and cream, cover with a lid and let the soup simmer for about 30 minutes, or until all the vegetables are tender.
- Blend the soup until smooth and season to taste with salt, pepper and freshly squeezed lemon juice.
- Serve the soup with ice-cold crème fraîche and fresh thyme.