Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst crème fraîche makes it creamier
Prep:15 mins
Serves 4
1 butternut squash, about 1kg, peeled and deseeded2 tbsp olive oil1 tbsp butter2 onions, diced1 garlic clove, thinly sliced2 mild red chillies, deseeded and finely chopped850ml hot vegetable stock4 tbsp crème fraîche, plus more to serve
STEP 1Heat the oven to 200C/180C fan/gas 6.STEP 2Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.STEP 3Roast for 30 mins, turning once during cooking, until golden and soft.STEP 4While 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.STEP 5Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.STEP 6Tip 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.STEP 7Return 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.
