Creamy Butternut Squash and Chilli Soup

This makes three large bowlfuls.

1 butternut squash, about 1kg, deseeded and roughly chopped (no need to peel)
Olive oil
Butter
1 onion, chopped
1 garlic clove, finely chopped
2 red chillies, deseeded and finely chopped
850ml vegetable stock
200ml double cream, plus more to serve

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until 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 10 to 15 mins until the onions are completely soft.
Tip the squash into the pan, add the stock and the cream, then blend until smooth. Season to taste. Serve the soup in bowls with swirls of cream and a scattering of the remaining chopped chilli.

A lovely variation of this is to add coconut milk instead of double cream, and a squeeze of lime when serving. Some ginger also makes a good addition.

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