Butternut squash soup

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1. 1
   Heat the oven to 200C/180C fan/gas 6.
2. 2
   Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
3. 3
   Roast for 30 mins, turning once during cooking, until golden and soft.
4. 4
   While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
5. 5
   Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
6. 6
   Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
7. 7
   Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.