1 p001 - Butternut squash soup with chilli & crème fraîche

id date_creation date_update author frequency_execution languages
p001 2018-12-19 2019-01-07 Good Food every week SAS, python

1.0.0.1 comments

  • Come in from the cold to a warming bowlful of autumn
  • Easy
  • Serves 4
  • Prep: 15 mins ; Cook: 50 mins

1.0.0.3 path_programs

/home/user/gui/kitchen/

1.0.0.4 path_results

/home/user/gui/dining_room

1.0.0.5 sources

  • some ingredients from a market place (ingredients here but in a procedure there are some data sources instead)
  • butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chillies, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve

1.0.0.6 context

from Automn leaves to winter end

1.0.0.7 steps

  • 1: Heat oven to 200C/180C fan/gas 6.
  • 2: Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  • 3: Roast for 30 mins, turning once during cooking, until golden and soft.
  • 4: While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
  • 5: Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • 6: Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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.
  • 7: Return to the pan, gently reheat, then season to taste.
  • 8: Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.