500g butternut squash, 1 onion, 1 garlic clove, 1/2tsp chilli flakes, 400ml vegetable stock, handful of pumpkin seeds (optional)
- Preheat oven to 180 degrees, add the cubed butternut squash to a roasting pan with a good drizzle of olive oil. Roast for 15 minutes then add the chopped onion and garlic and roast for a further 15 minutes until the butternut sqiash is tender.
- Heat the stock in a large pan and add the butternut squash, onion and garlic. Allow to simmer for 25 minutes. Add the chilli flakes and simmer for a further 5 minutes.
- Blend the soup using a hand blender or food processor for 2-4 minutes until thick and creamy. Serve topped with a handful of pumpkin seeds.