Ingredients

• 1 butternut squash, about 1kg, peeled and deseeded
• 2 tbsp olive oil
• 1 tbsp butter
• 2 onions, diced
• 1 garlic clove, thinly sliced
• 850ml hot vegetable stock
• 4 tbsp crème fraîche, plus more to serve

Method

1. Heat oven to 200C/180C fan/gas 6.
2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
3. Roast for 30 mins, turning once during cooking, until golden and soft.
4. While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove . 
5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
6. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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.
7. Return to the pan, gently reheat, then season to taste.
8. Serve the soup in bowls with swirls of crème fraîche.