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+====== Butternut Squash Soup ======
+===== Ingredients =====
+  * 1 butternut squash, about 1kg, peeled and deseeded
+  * 1 tbsp olive oil
+  * 1 tbsp butter
+  * 2 onions, diced
+  * 1 garlic clove, thinly sliced
+  * 2 mild red chillies, deseeded and finely chopped
+  * 850 ml hot vegetable stock
+  * 4 tbsp creme fraiche, plus more to serve
+===== Method =====
+Heat oven to 200C/180C gas 6. Cut the squash into large cubes, about 4cm across, then toss in a large roasting tin with half the olive oil for 30 minutes, turning once during cooking, until golden and soft.
+While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chilli. Cover and cook on a very low heat for 15-20 minutes until the onions are completely soft.
+Tip the squash into the pan, add the stock and the creme fraiche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidizer and blitz in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of creme fraiche and a scattering of the remaining chopped chilli.