As fas as I'm concerned, this is the most velvety soup you will ever eat. In the past I've likened it to eating cashmere, should such a thing be possible and without ending up with a mouth full of wool. It is also deceptively simple and easy to make, is cheap, healthy and requires very few ingredients.
I made this as a quick and easy dinner when having an old friend come over as I wanted minimal cooking and maximum time to gossip and catch up. And it is super quick - You can have the soup ready and in bowls within 30 minutes. A genuine 30 minute recipe! It works out at about 150 calories per portion.
You can make it vegan and even healthier by omitting the butter and using soy single cream in place of the crème fraîche.
Ingredients (serves 6):
1kg butternut squash (unpeeled, raw weight)
1 litre vegetable stock
300ml crème fraîche
1/4 tsp nutmeg
salt and pepper
Peel and deseed the butternut squash, cut into chunks and then boil for 15-20 minutes in the vegetable stock, until soft. In batches, purée the squash and stock in a blender until really smooth, then transfer back to the pan.
Stir in the crème fraîche, butter and nutmeg, and season with a little salt and pepper. When ready to eat, gently warm through on a low heat, stirring contantly. Do not allow the soup to boil as this will cause the crème fraîche to curdle. I drizzled a little sour cream on top to decorate, but this is obviously optional! Serve with crusty fresh bread and devour immediately.