The autumn and the pumpkin (and similar) season is here. Try to make this warming butternut squash cream soup! It is really easy to make and so delicious…
This soup is great if you use chicken stock cubes/pots but if you use home-made chicken stock you will make it luxurious.
- 800g butternut squash (net weight without skin and seeds), diced
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, finely chopped
- 1 garlic clove, sliced
- 850 ml chicken or vegetable stock
- Small pinch of red chilli powder
- Pumpkin seeds and kefir/soured cream to taste
Preheat oven to 200°/180° C fan/gas 6.
Toss the diced butternut squash with 1 tbsp olive oil in a roasting tin and roast for approx. 30 minutes, until golden and soft. You should turn the butternut squash once during cooking.
Melt 1 tbsp butter with the remaining olive oil in a large saucepan. Add the chopped onions and sliced garlic with a small amount of red chilli powder (or chilli flakes).
Cover the saucepan with a lid and cook on a low heat for approx. 15 minutes until the onions are soft. Make sure you don’t burn the garlic, otherwise it will turn bitter.
Put the butternut squash into the pan, add 850 ml stock and whizz with a stick blender until smooth.
Serve the soup with roasted pumpkin seeds and a dollop of kefir or soured cream to taste and decorate. You can also add croutons if you wish.
Your lovely autumn butternut squash cream soup is ready now.
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