Butternut squash and chilli soup.

Updated at: Wed, 09 Oct 2024 15:50:35 GMT

Step 1

Cut squash in half and scoop out and discard seeds, place squash skin side down in a baking tray.

Step 2

Cut onion in half and place in tray.

Step 3

Cut stalk off chilli and place chilli in tray.

Step 4

Place cherry tomatoes in tray.

Step 5

Bake in fan assisted oven at 200 degrees Celsius for 45 mins.

Step 6

Remove from oven and let cool slightly.

Step 7

Scoop out squash from the skin and put in blender.

Step 8

Add all other vegetables to blender.

Step 9

Add garlic puree and dried seasonings, including salt and pepper.

Step 10

Add vegetable stock.

Step 11

Blend.

Step 12

Slowly add in double cream, careful not to let curdle.

Step 13

Serve.

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