Butternut Squash Soup with Crème Fraîche featured image

Butternut Squash Soup with Crème Fraîche

Ready In 50 mins

Serves 4

Butternut Squash Soup with Crème Fraîche featured image

Ingredients

Method

  • Cut the squash into large cubes, place in a large roasting tin with 1tbsp of Sicilian olive oil. Roast butternut squash in the oven for 30 minutes at 190c.
  • Whilst the squash is in the oven, melt the butter with 1tbsp of Sicilian olive oil in a large saucepan, then add the onions and garlic. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Add the roasted squash into the pan, add the stock and the crème fraîche, mix until smooth.
  • Serve the soup in bowls with swirls of crème fraîche and drizzle with rosemary and garlic infused olive oil and chilli balsamic to finish.

Products

Sicilian Olive Oil

Monreale, Northern Sicily

From £9.85

Rosemary & Garlic Infused Olive Oil

From £7.85

Chilli Infused Balsamic

Made from our thicker Reserve balsamic

From £10.85

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