“Beautiful, creamy soup. The original recipe called for creme fraiche, but I only had Greek yoghurt and substituted. It gave a lovely, slightly sharp contrast to the squash. Obviously you could use vegetable stock instead of chicken stock if you wished.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 200C (or 180C for a fan oven).
  2. Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
  3. Place on a baking tray and toss with half the olive oil, then place in your oven. Cook for 30mins, or until soft, turning once.
  4. Meanwhile, melt the butter in a large pan, together with the remaining olive oil. Add the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft.
  5. When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
  6. Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
  7. Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.

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