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Soup lovers, listen up. Butternut squash soup is a delicious, healthy and comforting addition to any autumn day and we have found the perfect recipe for you to try. This recipe serves four and will be ready to eat an hour. Express.co.uk talks you through BBC Good Food’s butternut squash soup recipe.
Picture the scene: the leaves are falling, you’re wearing a cosy jumper and you have just stepped inside after a brisk walk.
A cup of tea will warm you up… but something else will do a better job.
Why not whip up a bowl of butternut squash soup to make you warm while filling you up with all the good stuff.
If you have a soup maker, you’ll get the job done much quicker without needing to chop all the veg up.
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- 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 chillies, deseeded and finely chopped
- 850ml hot vegetable stock
- 4 tbsp crème fraîche, plus more to serve
Heat oven to 200C/180C fan/gas 6.
Cut one peeled and deseeded butternut squash into large cubes, about four centimetres /1½ inches across.
Then, toss them in a large roasting tin with one tablespoon of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and soft.
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While the butternut squash cooks, melt one tablespoon of butter with the remaining one tablespoon olive oil in a large saucepan.
Then add two diced onions, one thinly sliced garlic clove and ¾ of the two deseeded and finely chopped red chillies.
Cover and cook on a very low heat for 15 to 20 mins.
When the onions are completely soft, they’re done.
Tip the butternut squash into the pan, add 850ml hot vegetable stock.
Add four tablespoons of crème fraîche and then whizz with a stick blender until smooth.
For a really silky soup, put the soup into a liquidiser and blitz it in batches.
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.
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