Name: Butternut squash soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Butternut squash soup

1. 1 butternut squash, about 1kg, peeled and deseeded

2. 2 tbsp olive oil

3. 1 tbsp butter

4. 2 onions, diced

5. 1 garlic clove, thinly sliced

6. 2 mild red chillies, deseeded and finely chopped

7. 850ml hot vegetable stock

8. 4 tbsp crème fraîche, plus more to serve

How to cook deliciously - Butternut squash soup

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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

6 . Stage

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.

7 . Stage

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.