Ingredients

1 butternut squash
about 1kg, 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

Method
step 1
Heat the oven to 200C/180C fan/gas 6.

step 2
Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

step 3
Roast for 30 mins, turning once during cooking, until golden and soft.

step 4
While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.

step 5
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

step 6
Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.

step 7
Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.