- 1 butternut squash, about 1kg, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 red chilies, deseeded and finely chopped
- 3 tbsp crème fraîche, plus more to serve
- 3 tbsp roasted squash needs instructions
Step 1. Heat oven to 400˚F. Cut the squash into large cubes, about 1in across, then toss it in a large roasting tin with a half the olive oil. Roast it for 30 mins, turning once during cooking, until it became golden and soft.
Step 2. While the squash is cooking, melt the butter with the remaining olive oil in a large saucepan. Add the onions, garlic, and ¾ of the red chili. Cover and cook on very low heat for another 15-20 minutes until the onions are completely soft.
Step 3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. To make soup really silky, put it into a liquidizer and blitz it in batches. Return soup to the pan, gently reheats, then season to taste. Serve the squash soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chili and squash seeds.