Now that summer is over, so are the summertime recipes we’ve been bringing to you over the past couple of months. But don’t worry, this just leaves room for some delicious autumnal recipes!
As the temperature outside drops throughout fall, you’ll need some tasty, warming dishes to enjoy. And what’s one of the most warming dishes for the autumn and winter months? Soup! Take a look at our first autumnal recipe for butternut squash soup with chilli and crème fraiche.
Here’s what you’ll need…
1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve
Here’s what you’ll need to do…
- Heat oven to 200C/180C fan/gas 6.
- Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil.
- Roast for 30 mins, turning once during cooking, until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli.
- Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
- Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
- Return to the pan, gently reheat, then season to taste.
- Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
Sounds delicious and perfect for the cold months coming up. Let us know your favorite autumnal soup or if you give this one a try!