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Butternut squash soup w/creme fraiche
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Source: SNC Online
Butternut squash, peeled and deseeded, roasted for 30 mins on 200c | |
2 tbsp | olive oil. |
1 tbsp | butter |
2 | onions, diced |
1 | garlic clove, thinly sliced |
.850ml | hot veg stock |
4 tbsp | creme fraiche, plus more to serve. |
Melt butter add onions, garlic and 1/2 chilli. Cover and cook for 15-20 mins until soft. Tip squash into pan add stock and creme fraiche then whizz with blender until smooth. Henley reheat then season to taste. To serve add a small dollop of creme fraiche and a scattering of chilli
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