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
- 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
- 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.
- 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.
- 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.
- Toast the sunflower and pumpkin seeds in a dry pan for a few minutes, then toss it over the soup to garnish.