It’s soup seassoooonnnn… And apparently flu season! So I’ve decided to celebrate both by making soup with the flu!
This cheeky little number is the perfect winter warmer. I added chilli to mine and it’s warmed me so much I can’t tell if my nose is running because of the chilli, or just because I’m ill *horrified emoji face*
It’s really simple and easy to make. If you’re a vegan, leave out the creme fraiche or substitute with coconut milk if you want to keep the creaminess 🙂
- Half a butternut squash, peeled and deseeded
- 1 tbsp olive oil
- 2 tbsp butter
- 1 red onion
- 2 garlic cloves, thinly sliced
- 1 tsp chilli powder or half a fresh chilli (optional)
- 500ml hot vegetable stock
- 2 tbsp crème fraîche, plus more to serve
- 1) Heat oven to 180C.
- 2) Cut the squash into medium sized cubes, about 2cm across, then place on a baking tray drizzled with olive oil. Roast until soft (this should take 20 minutes). Don't let the edges catch, if they start browning remove from the oven.
- 3) While the squash cooks, fry the onion, garlic (and fresh chilli if using) in the butter and olive oil until soft. Do this on a low heat for about the same amount of time you roast the squash for.
- 4) Chop and dice the sweet potato while the squash and onions are cooking.
- 5) Once the onions and garlic have softened add the squash, sweet potato, stock and crème fraîche into the pan. Season with salt and pepper.
- 6) Cook until the squash and sweet potato become soft and begin to break down, and then blend until smooth.
- 7) Pop into a bowl and enjoy!
- I used a nutribullet to blend my soup, but this will work with any sort of blender, including a stick blender.