Butternut Squash Soup With Chili And Creme Fraiche

1. 1

   Heat the oven to 400u00b0F.

2. 2

   Cut the squash into large cubes, about 1.5in across, then toss in a large roasting tin with half the olive oil.

3. 3

   Roast for 30 mins, turing once during cooking, until golden and soft.

4. 4

   While the squash cooks, melt the butter wih the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chili.

5. 5

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

6. 6

   Tip the squash into the pan, add the broth and creme fraiche then whizz with a stick blender until smooth.

7. 7

   Taste the soup and adjust the seasoning according to taste.

8. 8

   Serve the soup with swirls of creme fraiche and a scattering of the remaining chopped chili.

* Per serving · 4 servings · Values may vary.

No additional tips available.