Recipe: Butternut Squash Soup

This is a great one for winter (via BBC Good Food, serves 4)

Ingredients:

• 1 butternut squash, about 1kg, peeled and deseeded
• 2 tbsp olive oil
• 1 tpsp 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 extra to serve

Recipe:

1. Heat oven to 200c, 180c fan. Cut the squash into large cubes, then toss into a large roasting tin with half the olive oil. Roast for 30 mins until golden and soft (turning once).
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, add the onions, garlic and 3/4 of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and creme fraiche, blend until smooth.  
4. Serve the soup with swirls of creme fraiche.