Butternut Squash Soup with Chilli & Creme Fraiche

This is the soup my sister made for us last night, it was that nice I've made it for tea tonight.  It's really easy to make and is so delicious and healthy.  We served it with some fresh seeded brown bread with loads of butter.  I actually put 6 chillies in mine with the seeds and it's still not hot enough so I think I may have some duff chillies.  


I also don't peel the butternut squash, there is no need, just wash the outside and leave the skin on.  


Only 264 calories per serving


Serves 4

• 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

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the 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.