Heat oven to 180c (fan), toss the squash in a large roasting tin with half the oil, roast for 30 minutes turning once until golden
Meanwhile, melt the butter with the remaining oil, add the onions, garlic and three-quarters of the chillies. Cover and cook over a very low heat for 15-20 minutes until the onions are completely soft
Tip in the squash, add the stock and creme fraiche then whizz with a stick blender until smooth
Serve in bowls with a swirl of creme fraiche, black pepper and the remaining chillies
Per serving 264 kcals
Sat fat 7g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 14.8mg||5 %|
|Sodium 95mg||3 %|
|Potassium 922.2mg||24 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 28.9g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 227
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