Firstly let me say this soup has some kick, I had a bowl before my Sunday dinner tonight and was delighted by the flavours. It’s a sweetly, spicy soup with a thick creamy texture. Beautiful yellow ochre colour, perfect for autumn in many ways and you just HAVE to try it!
Chilli Butternut Squash Soup with Creme Fraiche.
- 2 Medium Butternut Squash
- 1 Large Carrot
- 2 Sticks of Celery
- 1 Large Red Onion
- 1 Large Red Chilli Pepper
- 1 Clove Garlic
- 200g Creme Fraiche
- 1 Tbs Ground Nutmeg
- 1 Tbs Basil
- 1 Tbs Chilli Flakes
- 2-4 Chicken Stock Cubes
- 2L Water
Boil 2 litres of water and pour into a large Soup Pot. Add 2-4 Chicken Stock Cubes and stir until dissolved.
Chop Onion, Celery and Carrot and add to the pot of Chicken Stock.
Slice Chilli Pepper and de-seed. Add slices to the Chicken Stock. (I added some seeds to mine as I do like spicy!)
Peel Butternut Squash and chop into bite size cubes and add to Chicken Stock pot with the rest previous vegetables.
Bring pan to the boil and cook on medium heat for 1 hour or until vegetables are soft and cooked through.
Blend entire contents of pot in Blender or Food Processor (may need to do several batches). Blend until smooth.
Put all soup back into one pot and return to low/medium heat and add 200g Creme Fraiche and stir until melted and well mixed.
Heat through and serve hot. Remaining Creme Fraiche in tub may be used to garnish soup.