Ingredients (serves 6-8)

• 1 Butternut squash (approx. 1kg), peeled, deseeded and cubed into 2 cm pieces
• A glug of olive oil
• A Tablespoon of butter
• 2 onions, diced
• 3 cloves of garlic, grated
• 2 mild red chillies, finely chopped
• 850ml of good quality vegetable stock
• 4 tablespoons of crème fraiche

Method

Drizzle the butternut squash with olive oil and roast in the fan oven at 180 degrees centigrade for approximately 30 minutes, until soft and tender.  Meanwhile melt the butter over a medium heat in casserole dish, add a little olive oil and softly fry the onion, garlic and chillies for about 20 minutes, covered.  Then add the roasted squash, the vegetable stock and crème fraiche and blend until smooth.  Season well to taste.