Ingredients (Serves 4)

  • 1 butternut squash, about 1kg, peeled, deseeded, cut into 1 inch cubes

  • 2 tbsp olive oil 

  • 2 onions, diced 

  • 850ml hot vegetable stock

  • 2 tbsp crème fraîche

Preparation and cooking time: 60 minutes

  1. Heat the oil in a large saucepan on a high heat, then add the onions, garlic and squash, cook until brown.

  2. Cover and cook on a very low heat for 15-20 mins until completely soft.

  3. Add the stock and the crème fraîche

  4. Blend the mixture with a stick blender until smooth.

  5. Return to the pan, gently reheat, then season to taste.