1 butternut squash, about 1kg, peeled and deseeded,  2 tbsp olive oil, 1 tbsp butter, 1 tbsp butter,
1 garlic clove, thinly sliced,  2 mild red chilli, deseeded and finely chopped,  850ml hot vegetable stock,
4 tbsp crème fraîche, plus more to serve >> Read More

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, 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,  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, gently reheat,  season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.