Name: Simple Creamy butternut squash soup
Yield: Serves 6
Ingredients: 800 ml chicken stock (see Tip); 80 g crème fraîche, plus extra for serving; 1 onion, finely chopped; 1 garlic clove, finely chopped; 15 g unsalted butter; 1 medium butternut squash (around 800 g), peeled, de-seeded and cut into 3 cm chunks; salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

When you’re shopping for butternut squash, choose ones that are golden in colour with no hint of green. These will have a deeper flavour. Change the butternut squash to pumpkin, celeriac, parsnips or carrots for a tasty variation.

Ingredients

15 g unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped

Method

Melt the butter in a large lidded pan. Add the onion and garlic and cook gently tor 5 minutes. Add the butternut squash, season and cover with a lid. Sweat for 10 minutes, stirring occasionally to prevent the squash from burning.
Add the chicken stock, bring to the boil and simmer for 20 minutes. Finally, add the crème fraîche and bring to the boil. Remove from

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