The Fall is coming. In a few weeks, days will become shorter and colder. Rustling leaves will fall down but will remain the memories of happy summer days and mellow, tasty harvest, that is waiting to be cooked. It ‘s a great time to brighten your day with a bowl of thick, rich butternut squash soup with tons of flavor, that looks like a piece of Summer sun on your table.
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 chilli. Cover and cook on a 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 the it into a liquidizer and blitz it in batches. Return soup to the pan, gently reheat, then season to taste. Serve the squash soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli and squash seeds.