Butternut Squash and Chilli Soup

Beautiful, creamy soup. The original recipe called for creme fraiche, but I only had Greek yoghurt and substituted. It gave a lovely, slightly sharp contrast to the squash. Obviously you could use vegetable stock instead of chicken stock if you wished.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  kg  butternut squash
• 2  tablespoons olive oil
• 1  tablespoon butter
• 2  onions, diced
• 1  large garlic clove, sliced
• 2  red chilies, finely sliced
• 2  chicken stock cubes (vegetarian)
• 230  g  Greek yogurt

Directions

1. Preheat your oven to 200C (or 180C for a fan oven).
2. Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
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. 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. When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
6. Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
7. Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.