Butternut Squash Soup
- 1 Heat the oil and add the onion and butternut squash, cook on a medium heat.
- 2 Once the squash and onions have softened, add the stock, crushed chillies and garlic granules. Simmer for 10 minutes on a low-medium heat.
- 3 Place in a food processor or use a hand-held blender to blitz until smooth.
- 4 Pour the soup into bowls and top with your choice of crème fraiche, seeds and coriander leaf to serve. Delicious with crusty bread.