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Ingredients

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.

RECIPE TIPS

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Recipe from Good Food magazine, October 2009

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