Roast butternut squash soup

Roast butternut squash soup

Roast butternut squash soup
 
Serves: 4
Ingredients
  • 1 large butternut squash, halved lengthwise and de-seeded
  • 1 tbsp olive oil
  • 1 tbsp olive oil + 1 tbsp butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 800ml vegetable stock
  • 2 tsp smoked paprika
  • ½ tsp ground nutmeg
  • salt and black pepper
  • 4 tbsp crème fraîche, plus more to serve
Method
  1. Preheat oven to 200C/Gas 6.
  2. Brush the flesh side of each half squash with olive oil and place flesh side down on a lined baking tray and roast until tender (approx. 40 mins). Use a spoon to scoop the flesh into a bowl. Discard the skin.
  3. Meanwhile, heat butter and olive oil in a large heavy-bottomed pan over a low heat, add onions and gently sweat for 15 mins or until softened but not colouring.
  4. Add garlic and cook for a further minute. Add squash, stock, 4 tbsp crème fraîche, paprika and nutmeg, season, cover and leave on a low heat for a further 10-15 mins.
  5. Whizz with a stick blender until smooth and serve with more crème fraîche.
 

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