Butternut Soup with Creme Fraiche and Chilli

This soup is a thick and silky one, yet packs in a punch thanks to the hint of chilli. Make it as mild or as hot as you like and don’t worry about the calories as it’s just at 265 calories a portion. Enjoy!

Easy to make and serves 4-5 people

Ingredients:

  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chilli, deseeded and finely chopped
  • 4 tbsp crème fraîche, plus more to serve
  • 1 tsp each of sunflower and pumpkin seeds to garnish
  • 850ml hot vegetable stock

Method:

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until completely smooth and silky. 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.
  4. Toast the sunflower and pumpkin seeds in a dry pan for a few minutes, then toss it over the soup to garnish.