Soup:
1 kg butternut squash, peeled and diced
2 yellow onions, chopped
1 chili, sliced
500 ml chicken stock
100 ml crème fraîche
Salt and pepper
Fresh thyme
Croutons:
4 slices white bread, cut into cubes
½ tsp chili powder
1–2 tsp garlic powder
Salt and pepper
Olive oil
1 kg butternut squash, peeled and diced
2 yellow onions, chopped
1 chili, sliced
500 ml chicken stock
100 ml crème fraîche
Salt and pepper
Fresh thyme
Croutons:
4 slices white bread, cut into cubes
½ tsp chili powder
1–2 tsp garlic powder
Salt and pepper
Olive oil
- Preheat the oven to 200°C and prepare all ingredients: peel and dice the butternut squash, chop the onion, and slice the chili.
- Heat a little olive oil in your OnePot and sauté the squash, onion, and chili for a few minutes until slightly softened. Season with salt and pepper.
- Pour the broth directly into the pot, cover with a lid, and let the soup simmer on low heat for about 20 minutes, until the squash is tender.
- Meanwhile, prepare the croutons: toss the bread cubes with olive oil, garlic powder, chili powder, salt, and pepper. Roast in the oven for about 5 minutes until golden and crispy.
- Blend the soup smooth directly in the pot using an immersion blender. Stir in the crème fraîche and season to taste with salt, pepper, and a bit of extra chili if desired.
- Serve the soup topped with a splash of cream, fresh thyme, and the crispy homemade croutons.