Ingredients
- 1 butternut squash (a 1kg squash makes about 4 good portions, you could stretch it to 6 or even 8 starter-sized ones)
- Olive oil
- Butter (I use a reasonably large knob of salted)
- 2 onions, diced
- 1 clove garlic, sliced thinly
- Vegetable stock (a cube is fine)
- 4 tbsp créme frâiche, plus more to serve
- 1 large tsp sambal
Method
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Peel and de-seed the squash, trying not to get too angry or injure yourself. Cut into chunks roughly 2–4cm on each side.
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Toss the chunks of squash in a roasting tin with enough olive oil to thinly coat them, maybe about 1 tbsp.
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Roast for 30 minutes, turning halfway, at about 200°C (or 180°C fan-assisted). They should end up golden and soft enough to be cut with the side of a fork. Reserve.
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Melt the butter in a large pan with a bit less than an equal quantity of olive oil. Add the onion, garlic and sambal, stir together and cover.
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Cook on a very low heat, stirring occasionally, for 15–20 minutes, until the onions have completely softened.
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Add the squash to the pan, along with just enough vegetable stock to cover everything. If you’re using a stock cube, add that and cover everything with boiling water instead.
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Cover and continue to heat on low for... some amount of time. You can skip this step if you’re in a hurry, but I like to give everything 20 minutes or so to sit together.
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Remove from the heat, add the 4 tbsp créme frâiche, then blend with a stick blender until smooth. Season to taste — just some salt and pepper will go a long way here, I don’t normally add anything beyond that.
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Serve with some more créme frâiche on top. I like to add maybe some chilli flakes or a dash of smoked paprika for colour. This makes a pretty good winter soup, and goes well with thick crusty bread and butter.