Butternut Squash Soup

Ingredients

• 1 butternut squash, about 1kg, peeled and deseeded
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions, diced
• 1 garlic clove, thinly sliced
• 2 mild red chillies, deseeded and finely chopped
• 850ml hot vegetable stock
• 4 tbsp creme fraiche, plus more to serve

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Cut the squash into large cubes and toss with 1 tablespoon of the olive oil in a roasting tin.
3. Roast for 30 minutes, turning once, until golden and soft.
4. Melt the butter with the remaining olive oil in a large saucepan, then add the onions, garlic, and three-quarters of the chillies.
5. Cover and cook very gently for 15 to 20 minutes until the onions are completely soft.
6. Add the roasted squash, stock, and creme fraiche, then blend until smooth.
7. Reheat gently, season to taste, and serve with extra creme fraiche and the remaining chilli.