1 large butternut (peeled and deseeded)
2 Tbsp olive oil
1 Tbsp butter
2 onions (diced)
1 garlic clove (thinly sliced)
2 mild red chilli (deseeded and finely chopped)
850ml hot vegetable stock
4 Tbsp crème fraiche (plus more to serve)
Heat oven to 180C. Cut the squash into large cubes, about 4cm across, then toss in a large roasting tin with half the olive oil. Roast for 30mins, turning once during cooking, until golden and soft.
While the squash cooks, melt the butter with the remaining oil in a large saucepan and add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20mins until the onions are completely soft.
Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender until smooth. For a 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 fraiche and a scattering of the remaining chopped chilli.
Cooks in: 60 minutes
Pairs well with Survivor Chenin Blanc.