Method

• STEP 1

  Heat the oven to 200C/180C fan/gas 6.

• STEP 2

  Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

• STEP 3

  Roast for 30 mins, turning once during cooking, until golden and soft.

• STEP 4

  While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.

• STEP 5

  Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

• STEP 6

  Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.

• STEP 7

  Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.