Heat the oil and add the onion and butternut squash, cook on a medium heat.
Once the squash and onions have softened, add the stock, crushed chillies and garlic granules. Simmer for 10 minutes on a low-medium heat.
Place in a food processor or use a hand-held blender to blitz until smooth.
Pour the soup into bowls and top with your choice of crème fraiche, seeds and coriander leaf to serve. Delicious with crusty bread.
|Per serving*||%RI** per serving*|
of which saturates
of which sugars