Chilli and Squash Soup

Sweater weather is here, which means so is soup season! This little bowl of deliciousness is so simple and sooooo autumnal, just look at the colours!

Serves 3

5 Minutes Preparation

40 Minutes Cooking

INGREDIENTS

1 Butternut Squash

500ml Vegetable Stock

1tbs Chilli Flakes

S&P

Olive Oil

METHOD

- Preheat the oven to 180c/350f.

- Peel and slice the squash. Remove the seeds and leave to one side.

- Toss the squash in olive oil and season, then place on an oven proof tray and cook in the oven for 30 minutes.

- Whilst the squash cooks, rinse and clean the seeds. Pat dry and place on a baking tray, drizzle with oil and bake in the oven with the squash for 15 minutes.

- Remove the squash when cooked and add to a saucepan with the stock. Bring to the boil and simmer until the squash is super soft.

- Then blend the soup.

- Top with a drizzle of cream, a little more chilli, a little parsley oil and the roasted seeds.

- ENJOY!