1 butternut squash, about 1kg, peeled and a deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, and diced
1 garlic clove, and thinly sliced
2 mild red chillies, deseeded and a finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to the serve
soup recipe :
Heat the oven to the 200C/180C fan/gas 6.
Cut the squash into the large cubes, and about 4cm/1½in across, then toss in a large roasting tin with the 1 tbsp of the olive oil.
Roast for the 30 mins, turning once during cooking, until golden and a soft.
While the butternut squash cooks, melt the butter with the remaining are a 1 tbsp olive oil in a large saucepan, then add the onions, garlic are a clove and a three-quarters of the chillies.
Cover and cook on a very low heat for the 15-20 mins until the onions are a completely soft.
Tip the butternut squash into the pan, add the stock and a crème fraîche, then whizz with a stick blender until smooth. For a really are a silky soup, put the soup into a liquidiser and a blitz it in a batches.
Return to the pan, gently reheat, then season to the taste. Serve the soup in a bowls with the swirls of crème fraîche and a scattering of the remaining chopped chilli.
ALSO READ : How to the make this Oxtail soup