Butternut Squash Soup
It's officially Autumn folks! So get your wellies on, grab that hat and scarf combo you got last Christmas and prepare for fresh walks, pumpkins, fireworks and snuggly evenings by the fire.
We thought we would welcome the Autumn in with a heart warming Butternut Squash Soup. This simple soup is great to make in large quantities and enjoy throughout the week. It's also easily adapted to be as spicy or creamy as you like with the simple addition of chillies or extra creme fraiche.
You will need:
1 Large Butternut Squash
1 Garlic Clove
800ml Vegetable Stock
1 Small Tub of Crème Fraîche
1. Peel, deseed and cut the squash into large cubes and put them in a large roasting tin with a splash of olive oil. Roast for 30 mins at 200c, until golden and soft. You may want to give them a shuffle and turn half way through.
2. Whilst your butternut squash is roasting, add your chopped onions and garlic to a pan with a splash of oil. Cook slowly for approx 15 minutes until the onions are soft.
3. When your squash is done and your onions are soft, add the squash into the pan with the stock and 2 tbsp of crème fraîche. Whizz with a blender until smooth. Season to taste. That's it!
We served ours with an extra dollop of creme fraiche and a scattering of chilli flakes!
How about adding a spoon of mango chutney to create a new flavour dimension!
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