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Method Prep:10min › Cook:30min › Ready in:40min
Heat the oven to 200 C / gas mark 6.
Cut the squash into large chunks about 4cm in size removing the seeds and pith - no need to peel, the skin will soften during cooking. Toss in a large roasting tin with half the oil and roast for 30 minutes, turning once during cooking, until golden and soft.
As the squash is cooking, melt the butter and remaining oil in a big saucepan, then add the onions, garlic and 3/4 of the chilli. Cover and cook over a very low heat for 15-20 minutes until the onions are completely soft.
Tip the squash into the pan, add the stock then whizz with a hand-held blender until smooth. Serve with a scattering of the remaining chopped chilli and a dollop of creme fraiche if desired.
Blend in a batches in a liquidiser and then reheat to make a really smooth soup.
Creme fraiche takes some of the heat out of this soup if you find it too spicy!
This is the most gorgeous soup. I had never made a soup in my life and this was my first attempt, absolutley lovely - I made one boob, put too much garlic in (5 instead of 2 cos I like it) so on my second batch I am making now, only using 2 as instructed. its got some kick which I like but not over powering and fills you up but VERY low in calories as i cook it with Fry Light instead of olive oil, still keep the butter tho! Go on, give it a go! - 24 Apr 2013
Really good and easy to make. Was dubious about leaving skin on the squash but need not have worried, it all liquidised perfectly and was really smooth. I read in an earlier review that a red pepper could be substituted for one of the chillies so I did that and it was warm without being overpowering. Also used chicken stock as we are not vegetarian. I have been asked to make for friends in large batches after taking to work for lunch. - 14 Dec 2013