I’m drowning in butternut squash at the moment and enjoying dragging out all my old recipes, as well as discovering new. A couple of weeks ago I happened on a good soup recipe using chilli peppers. I grew my own ‘Basket of Fire’ chillies from Thompson & Morgan this year, as well as DT Brown’s (Hot) Fuego FI mix, so I can team my butternuts up with my own chillies.
You need: 1 kg of butternut squash, peeled and deseeded
4 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850 ml hot vegetable stock
4 tbsp crème fraîche
1. Bake the squash in large cubes, tossed in 2 tbsp olive oil, at 200 degrees C for 30 minutes
2. Melt the butter and the remaining oil, add onions, garlic, and chillis and cook until soft.
3. Put the squash in, and add crème fraîche
4. Liquidise and serve with a swirl of crème fraîche and a small garnish of chopped chillis.
If your chillis are quite hot (as mine were) take care to deseed them properly and perhaps reduce the quantity.