Butternut Squash And Chilli Soup

1. 1

   Preheat your oven to 200C (or 180C for a fan oven).

2. 2

   Peel the butternut squash, remove the pips and chop into cubes about 4cm across.

3. 3

   Place on a baking tray and toss with half the olive oil, then place in your oven. Cook for 30mins, or until soft, turning once.

4. 4

   Meanwhile, melt the butter in a large pan, together with the remaining olive oil. Add the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft.

5. 5

   When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.

6. 6

   Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.

7. 7

   Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.

* Per serving · 4 servings · Values may vary.

No additional tips available.