This soup has a lovely combination of sweetness and spice with the addition of some fat red chillies.
- 1 butternut squash
- 2 onions
- 2 fat red chillies
- 1 garlic clove
- 850ml vegetable stock
- 100ml crème fraiche
- Salt and pepper
- Olive oil
Peel the butternut squash and remove the seeds and any sinewy bits.
Finely chop the onions and the chillies, leaving in the seeds if you want to, and mince the garlic clove.
Heat the oven to 200C and then toss the butternut squash in a little olive oil. Season it well. Roast it in the oven for half an hour.
Meanwhile, cook the onion in a large pan with a little olive oil, the garlic and the chilli and some salt and pepper. Cook everything on a very low heat for around twenty minutes until the onions are very soft.
Put the onions, chilli, garlic, squash, stock and crème fraiche in a blender and whiz until completely smooth.
Reheat the soup when you’re ready to serve.