Butternut squash soup | Lunch
Heat the 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 1 tbsp of the olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Immersion blender
- Blender
- Roasting pan
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- 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
More Like This
Butternut Squash soup
arnelap.com
Butternut Squash Soup | Soups
umami.recipes
Butternut squash soup with chilli and creme fraiche
crecipe.com
Butternut Squash Soup
weightlossresources.co.uk
Butternut Squash Soup | Instagram Recipes
umami.recipes
Butternut Squash Soup
fullertonwines.com
Butternut Squash Soup
oakvalewines.com.au
Butternut Squash Soup
deldottovineyards.com