To make this vibrant bowl of goodness, you will need:
- 1 Butternut Squash (about 1 kg - 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
Before you start the preparation, get the oven heated up to 200° then cut the squash into large cubes and toss them into a large roasting tin with half the olive oil. Roast them for 30 minutes, remembering to turn them once during cooking until they are golden and soft.
While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 minutes until the onions are completely soft.
Tip the squash into the pan, add the stock and the crème fraîche then whizz with a stick blender until smooth. If you like your soup really silky (like me) then pop it into a liquidiser and blitz it in batches. Return to the pan, gently reheat and season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
What's your favourite winter warmer receipe?