It’s November, and that calls for heartwarming soups to come home to after tidying up the allotment.
Preparation time: 10 minutes
Cooking time: 50 minutes
• 1 butternut squash
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions, diced
• 2 garlic cloves, thinly sliced
• 1 mild red chilli, de-seeded and finely chopped
• 850ml (29fl oz) vegetable stock
• 4 tbsp crème fraîche
1. Heat oven to 200C/180C fan/gas 6. Cut the squash lengthways, and remove the seeds. Pop in a large roasting tin with half the olive oil. Roast for 30 minutes, turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and the chilli. Fry for 5-10 minutes until the onions are soft.
3. Scrape out the flesh of the butternut squash, and tip into the pan, add the stock and heat through. Add the crème fraîche, blend with a stick blender until smooth, then season to taste.Kitchen Garden reading in the monthly magazine. Click here to subscribe.
Sign-up to the Kitchen Garden Magazine Newsletter
You can unsubscribe at any time.