Butternut squash soup

• servings: 4 servings
• total time: 1 hour 5 minutes

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 crème fraîche, plus more to serve

Directions

Heat the oven to 200C/180C fan/gas 6.

Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

Roast for 30 mins, turning once during cooking, until golden and soft.

While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.

Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.

Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Nutrition

• Calories: 264
• Total Fat: 15 g
• Saturated Fat: 7 g
• Sodium: 0.61 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 6 g
• Total Sugars: 17 g
• Protein: 5 g