Name: Butternut Squash Soup with Chilli & Crème Fraîche Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 medium-sized butternut squash, peeled, seeded, and cubed; 1 onion, chopped; 2 cloves of garlic, minced; 1 red chili, seeds removed and finely chopped; 3 cups vegetable broth; 1 cup crème fraîche; 2 tablespoons olive oil; Salt and pepper to taste; Fresh cilantro, for garnish

How To Make Butternut Squash Soup with Chilli & Crème Fraîche

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

1 medium-sized butternut squash, peeled, seeded, and cubed
1 onion, chopped
2 cloves of garlic, minced
1 red chili, seeds removed and finely chopped
3 cups vegetable broth
1 cup crème fraîche
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a large baking tray, toss the cubed butternut squash with olive oil, salt, and pepper.
Roast the squash in the preheated oven for about 25-30 minutes or until golden and tender.
In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and chopped red chili. Sauté for 5 minutes until the onion becomes translucent.
Add the roasted butternut squash to the pot and stir well.
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15 minutes to allow the flavors to develop.
Use an immersion blender or regular blender to puree the soup until smooth and creamy.
Return the soup to the pot and stir in the crème fraîche. Season with salt and pepper to taste.
Reheat the soup over low heat for a few minutes.
Serve the butternut squash soup hot, garnished with fresh cilantro and an additional dollop of crème fraîche if desired.