Butternut squash soup with chilli and cream

A lovely cream soup using roasted butternut squash, fresh red chili and creme fraiche. The pumpkin flavor is sweet and intense, the cream adds it a touch of richness, and the spiciness gives it just the kick it needs to remind you not to take the lovely taste for granted, wake up and enjoy it. All in all, it's the perfect warmer for cold fall days. :)
Recipe source: here. 

Last year: Pita bread (perfectly puffed) tutorial.



Ingredients (serves 4):

• 1 small butternut squash (1 kg)
• 1 red chili pepper (or 2 if you like more heat)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 yellow onions
• 1 garlic clove
• 850 ml vegetable stock
• 200 ml creme fraiche (plus a little extra to serve)
• salt and freshly ground pepper to taste

Preheat oven to 200 degrees C. Prepare the main ingredients:

Peel the butternut squash, discard the insides and and cube it. Toss the cubes with one tablespoon of the olive oil and put them on a baking sheet.

Let them roast in the oven for 30 minutes, turning once during baking, until they're golden and soft. Meanwhile, melt the butter with the remaining olive oil in a large soup pot. Add the chopped onion, garlic and 3/4 of the chili, minced.

Let them fry on a very low heat until golden and softened (15 minutes).

When the squash is done, add it to the pot.

Also add the soup stock and the cream and heat the whole thing until it reaches a simmer. Remove from the heat and puree the soup using a vertical blender. Taste and adjust seasoning with salt and pepper to taste.

Transfer to soup bowls and add a tablespoon of cream, some of the extra chili and a dash of freshly ground pepper to each serving. It's done, dig in! :)