Butternut Squash And Chilli Soup - cooking recipe

Ingredients

1 kg butternut squash
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
1 large garlic clove, sliced
2 red chilies, finely sliced
2 chicken stock cubes (vegetarian)
230 g Greek yogurt

Preparation

Preheat your oven to 200C (or 180C for a fan oven).
Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
Place on a baking tray and toss with half the olive oil, then place in your oven. Cook for 30mins, or until soft, turning once.
Meanwhile, melt the butter in a large pan, together with the remaining olive oil. Add the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft.
When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.