Roasted Butternet Squash Soup

Ingredients - serves 6

1kg peeled butternut squash in chunks 

2 large white onions 

1 mild red chilli, deseeded and grated  

2 pints chicken stock 

Handful fresh parsley, chopped 

Black pepper 

Double cream for serving 

Olive oil 

Butter  

Method 

To make this delicious soup, preheat your oven to gas mark 6/180c. Place the butternut squash chunks in a roasting tin and toss them in olive oil to coat. Season with salt and pepper and roast for around 30 minutes until soft and golden. 

 Place the chopped onions and grated chilli in a large saucepan with some olive oil and a knob of butter and cook gently until softened. Add the butternut squash and chicken stock and cook until it starts to bubble. Sprinkle in the parsley and blitz until silky smooth and season to your taste, then gently bring back to a gentle bubble before serving with a swirl of double cream and some homemade crusty bread.