MAKES 4 SERVINGS

264 calories | 28g carbs | 5g protein | 15g fat (per serving)

INGREDIENTS

• 1 x Butternut Squash, peeled and deseeded

• 2 x Tbsp Olive Oil

• 1 x Tbsp Butter

• 2 x Onions, diced

• 1 x Garlic Clove, thinly sliced

• 2 x Red Chillies, finely chopped

• 850ml Vegetable Stock

• 4 x Tbsp Créme Fraîche, more to serve if needed

INSTRUCTION

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

Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm across, then toss into 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 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red 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 850ml hot vegetable stock and 4 tbsp crème fraîche, then blend until smooth. Return to the pan, gently reheat, then season to taste.

If desired you can serve the soup with swirls of extra crème fraîche and a scattering of the remaining chopped chilli.