It’s Autumn, which means it’s squash season. This soup is very simple, it allows the squash to shine. You can use any squash variety in this soup, or even mix and match a few smaller types. If you like a little heat try adding a finely chopped red chilli or dried chilli flakes when you add the squash.
Makes around 6 portions
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 1 large squash, peeled and seeds removed then diced into 4cm cubes
- 3 carrots, thickly sliced
- 750ml vegetable stock
- 90 ml crème fraîche
Heat the olive oil in a large, deep pan over a medium-high heat. Add the onions and fry until golden. Add the squash and the carrots and cook for 10 minutes. Add the stock and simmer with the lid on for around 30 minutes.
Blend the soup with a stick blender, adding water in order to obtain a thick and creamy consistency. Season with salt and black pepper. Ladle out the soup and stir through a tablespoon of crème fraîche in each bowl. Serve with crusty bread.