Butternut squash soup

  • 1 Butternut squash
  • 1 Tablespoon butter
  • Olive oil
  • Salt and pepper to taste
  • Sage
  • Rosemary
  • Garlic
  • 1 Red chilli
  • 2 Onions
  • Celery
  • Vegetable (or chicken) stock
  • Creme fraiche
  • Peel the butternut squash, chop into chunks and place in an oven proof dish.
  • Add the sage, rosemary, salt and pepper and cover with the butter and olive oil. Roast for 35 minutes.
  • Slice the onions and celery. Chop the chilli and garlic finely. Fry in olive oil gently for 15 minutes.
  • Remove the squash from the oven. Place all the ingredients in a blender with the stock and blend thoroughly.
  • Place the ingredients in a pan and simmer gently until warmed through.
  • Serve with a teaspoon full of creme creche in each bowl.