Banchory Chiropractic Clinic

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Warming Butternut Squash Soup

This creamy, mild soup is a warming and healthy meal option for the cold autumn nights.

Ingredients:

1 butternut squash, about 1kg, peeled and deseeded

2 tbsp olive oil

1 tbsp butter

onions, diced

1 garlic clove, chopped

2 mild red chillies, deseeded and finely chopped

800ml hot vegetable stock

4 tbsp crème fraîche, plus more to serve

 

Method:

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
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Felicity Rogers

Felicity graduated from the Welsh Institute of Chiropractic in 2007 upon completion of a BSC degree in Chiropractic and has been working as a Chiropractor in the UK for over 7 years.

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