Butternut squash soup with chilli & crème fraîche
I made this soup today for the cold weekend that’s in it, with a few changes: I left the chilli and the butter out, used rapeseed oil instead of olive oil for roasting the squash (seasoned with salt, black pepper and cumin seeds) and frying the onion and garlic, then reduced fat crème fraîche for the final blend, and chilli oil drizzled on my own serving for a bit of extra heat.