1 Large Butternut Squash
2 Medium Brown Onions
3 Large Garlic Cloves
Olive Oil
1 Medium Red Chilli or 1 Tsp Dried Chilli Flakes
Knob of Butter
3 Large Tbsp of Creme Fraiche
600 ml Vegetable Stock
Peel and deseed the butternut squash, cut into 2 cm cubes. Place in a roasting tin and coat with olive oil. Roast for 30 mins at 200C stirring half way through. The squash should be well browning on the edges and soft when cooked.
While the butternut squash roasts, roughly dice the onions and add to a deep sided pan with olive oil and the butter. Add the chilli, minced garlic and salt. Cook on a medium heat for the duration the squash roasts.
When the squash is cooked place it in a blender with the onion mixture, vegetable stock. Blend until smooth.
Pour the soup into the pan and heat. Add the creme fraiche and combine, season with salt and pepper.