Butternut squash soup with chilli

• 1large butternut squash, peeled and deseeded
• 1 tbsp olive oil
• 1 tbsp butter
• 2  onions , diced
• 1 garlic clove, crushed
• 2 mild red chillies, deseeded and finely chopped
• 850ml hot vegetable stock
• 4 tbsp crème fraîche, plus more to serve

Method

• Heat oven to 200C/180C fan/gas 6
• Cut the butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
• While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
• Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
• Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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.
• 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.