Autumn colour in a bowl! As the days start getting shorter, this soup is perfect for a cosy night in. Rich and creamy, it also gets a little kick of heat from some chillies.
- 1 butternut squash, peeled and deseeded
- 2 tbsp olive oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 2 red chillies, deseeded and finely chopped
- 850ml vegetable stock
- 4 tbsp creme fraiche
- Handful of pumpkin seeds, to serve
- Begin by preheating your oven to 200°C / 180°C / Gas Mark 6. Cut your butternut squash into large cubes (about 4cm), then pop in a roasting tin and drizzle over 1 tbsp of the oil. Roast for 30 minutes until soft and golden.
- While your squash is cooking, melt the butter in a saucepan with the remaining oil, then throw in the onions, garlic and chilli. Cover and cook on a very low heat for 15-20 minutes, until the onions are soft and translucent.
- Add the butternut squash to the pan along with the vegetable stock and creme fraiche, then blend everything together until smooth. Alternatively, add all the ingredients into a soup maker.
- Continue to gently heat the soup, season to taste, then serve in bowls and scatter with the pumpkin seeds.
Lead image: jenifoto via Getty images.