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Butternut & Chilli Soup Recipe

   
 

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     Butternut & Chilli Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   20 mins

Ingredients
1 whole butternut, peeled & deseeded
1 tbsp butter
2 onions, diced
1 garlic clove, crushed
2 mild red chillies, deseeded & finely chopped
850ml stock, chicken or vegetable
4 tbsp creme fraiche or sour cream
2 tbsp olive oil
2 medium potatoes, peeled & large cubed
 

Instructions
Heat oven to 200C/180C fan forced.
Cut the butternut into large cubes then toss into a roasting tin with 1 tbsp of olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
Melt the butter with the remaining olive oil in a large saucepan. Add the onions, garlic and chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft. Add the stock and potatoes and simmer gently for 5-10 mins until the potatoes are half cooked. Add the butternut and simmer for a further 5-10 mins until the potatoes are soft.
Using a stick blender, blend all together until smooth. Add the creme fraiche and blend until mixed.
Serving Suggestions
Serve with fresh crusty bread.


Originally Submitted
10/22/2012





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