Spicy Butternut Squash Soup
This spicy soup is packed full of vegetables! It's the perfect student recipe that is healthy and affordable!
- 800g Butternut Squash (chopped into 3-4cm chunks)
- 1 onion (finely chopped)
- 3 tbsp crème fraîche
- 1 litre vegetable stock
- 2 tbsp vegetable oil / olive oil
- 1 red chilli (finely chopped, or a couple spoons of tabasco sauce if you prefer)
- 3 garlic cloves (finely chopped)
- Salt and pepper
Heat oven to 200C/180C fan/gas 6.
Add the chopped squash to a roasting pan and toss with 1 tbsp of the olive oil and a sprinkle of salt and pepper
Roast for 30 mins, turning once during cooking, until golden and soft.
While the butternut squash cooks, add the 1 tbsp olive oil to a large saucepan, then add the onion, garlic and red chillies.
Cover and cook on a low heat for 10-15 mins until the onions are completely soft.
Put the butternut squash into the pan, add your vegetable stock and the crème fraîche. Once the mixture has cooled down (you don’t want to break your blender!), blend until smooth.
Serve the soup in bowls. This normally serves 3-4.
I personally love some hot sauce mixed in too - but it depends how spicy you want it!