Recipe Time: Chilli Butternut Squash Soup with Creme Fraiche.

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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.

Ingredients.

  • 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

Method

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.

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Bring pan to the boil and cook on medium heat for 1 hour or until vegetables are soft and cooked through.

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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.

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Heat through and serve hot. Remaining Creme Fraiche in tub may be used to garnish soup.

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