Butternut squash soup

1 good sized butternut squash

1 medium sized onion

2 cloves garlic

Olive oil

Good pinch of chilli flakes

400 ml boiling water

80 ml single cream

Vegetable stock cube

Salt and pepper

Chop the butternut squash into good sized chunks, coat with olive oil and season well with salt and black pepper. Roast in the the oven at 200 Celsius until the squash is nicely roasted. Around 45 mins

Once the squash has roasted chop the onion and finely slice the garlic. Add olive oil to a good sized saucepan and gently fry the onion and garlic until softened.

Add the roasted squash, water, chilli flakes, stock cube and season well. Allow to simmer for around 20 minutes. Then allow to cool a little before blending.

Once cool enough blend everything together using a stick blender and slowly add the cream. Put back on a gentle heat to warm through.

Serve with crust bread and enjoy!! 😊