One of the season's best vegetables is butternut squash, loved for its bold orange colour and tender flesh. This versatile vegetable, with its nutty flavour and natural creaminess, is a staple in many British kitchens in the colder months. It's perfect for adding a burst of colour to homemade dishes but also brings a wealth of nutritional benefits, and what better way to enjoy it than in a tasty soup.
Sharing the recipe online, the BBC Good Food team said: "Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst crème fraîche makes it creamier." Their expert formula is simple to follow with just 15 minutes of preparation required.
Autumn soup recipe One butternut squash, about 1kg, peeled and deseeded Two tbsp olive oil One tbsp butter Two onions, diced One garlic clove, thinly sliced Two mild red chillies deseeded and finely chopped 850ml hot vegetable stock Four tbsp crème fraîche, plus more to serve First, preheat the oven to 200C/180C fan/ Gas 6, then cut the butternut squash into large cubes - about 4cm wide. Toss the cubes in a large roasting tin with one tablespoon of olive oil then leave them to roast in the oven for half an hour, turning once during cooking. Meanwhile, melt the butter with one tablespoon of olive oil in a large saucepan and add the onions, garlic and three-quarters of the chillies.
Now cover the pan and cook on a very low heat for 15 to 20 minutes until the onions are complete.
