Butternut squash soup with chili & crème fraîche

So fall is synonymous with soups for me, and I know I’m not the only one who loves a warm bowl of soup when the crisp fall air nips at the skin. So I’ve been looking at soups on pinterest and found one that me and my honey tried a little over a week ago. The recipe is from BBC Good Food, so all credit to them. You can find the recipe here, or just keep reading below the picture.

Butternut squash soup with chili & crème fraîche

1 butternut squash (approx. 1 kg)

2 tbsp olive oil

1 tbsp butter

2 onions, diced

1 garlic clove (I used 2), thinly sliced

1 mild red chilies, deseeded and finely chopped

8,5dl hot vegetable stock

4 tbsp crème fraîche

Cut the butternut squash into large cubes and let them roast in the oven with half of the olive oil. Roast for approx. 30 minutes or until they are golden and soft. We had to leave them in almost 45min in order to get them soft enough. Remember to turn them at least once while they’re roasting.

Melt the butter and remaining olive oil in a large saucepan and add the garlic, onion and 3/4 of the chilies. Be careful, the chilies can make you cry when they’re cooking.. Put a lid on and let this cook on low heat until the onions are soft (approx. 15-20min).

Once the squash is soft enough, put it in the pan along with the crème fraîche and veggie stock. At this point, try as much as possible to use a stick blender and mix everything together into a soup. There is a lot of liquid, so in order to get a silky smooth soup you can pour the soup through a strainer and then try to purée the leftover chunky parts. Put everything back together and then the soup is ready!

Serve with a swirve of crème fraîche, a dash of pepper and the leftover chili! A spicy soup that’ll warm your tummy as well as your tastebuds!