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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