Butternut Squash Soup with Chilli & Crème Fraiche
1 kg Butternut Squash Peeled and deseeded
3 tbsp olive oil
A large onion diced
1 garlic clove, finely chopped
A pinch of dried chilli to taste
850ml hot vegetable stock
4 tbsp crème Fraiche – Oatly creamy oat Fraiche for a vegan option
4 tbsp unflavoured vegan protein
A pinch of fresh coriander to garnish
How to Make it
Heat oven to 200c/180c fan or gas 6.
Cut 1 peeled and deseeded butternut squash into large cubes and place in a roasting tin with a tbsp of the olive oil.
Roast for 30 mins until golden and soft, turning occasionally.
While the butternut squash is cooking gently heat 2 tbsp olive oil in a large saucepan, then add the diced onion then add the garlic and chillies.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add the hot vegetable stock, vegan protein and 4 tbsp crème Fraiche and whizz together with a hand blender until smooth or liquidise in batches for a smoother texture.
Return to the pan and gently reheat and season to taste.
Serve the soup in bowls with a swirl of crème fraiche, a sprinkle of coriander and scatter some seeds of your choice for an added crunch.