Chilli Squash Soup

Might need more stock. 450ml was too much

Great

% Daily Values based on a 2,000 calorie diet

Step 1

De-seed, peel and cube the squash

Step 2

Roast the squash at 180°C for 30 mins

Step 3

Dice the onion and chilli. Fry until the onions are translucent

Step 4

Add roasted squash, chicken stock and any seasonings to the pot. Heat to desired soup temperature

Step 5

Add 2 tbsp of creme fraiche, saving the rest for serving

Step 6

Use a stick blender to blend everything to a smooth soup texture

Step 7

Serve with a dollop of creme fraiche