Photo: Cala
Butternut squash soup with chilli & crème fraîche
8 ingredients
15 min + 50 min
Serves 4
openrecipes
Come in from the cold to a warming bowlful of autumn
Estimated Nutrition (whole recipe, rough)
276
Calories
2g
Protein
25g
Fat
12g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes