To celebrate #NationalHomemadeSoupDay I made spicy butternut squash soup. Recipe courtesy of Emma Phair!
1 butternut squash
2 white onions
1 red chilli
1-2 garlic cloves
1 litre of chicken or vegetable stock
Knob of butter
De-seed, peel and chop butternut squash into slices, place on a baking tray, drizzle with olive oil and cook for 30 minutes (or until soft) at 180°C
Peel and finely chop onion, de-seed and finely chop red chilli and peel and finely chop garlic clove add to a large saucepan with olive oil and butter. Sauté on a low heat for 15-20 minutes.
Add the butternut squash into the saucepan along with stock and cook for a further 10-20 minutes.
Stand for 30 minutes then blend in a food processor.