1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
2 onions, diced
2 garlic cloves, thinly sliced
1 red chili pepper chopped finely (I like it spicy so I keep the seeds in! if you are a wimp, deseed it)
850ml hot vegetable stock
6-8 tbsp cashew creme (approx 2-3 big handfuls of cashews with 1/3 cup water in the blender until smooth… more water makes it less creamy, less makes it more creamy!)
Instructions1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft. 2. While the squash cooks, melt the vegan butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.3. Tip the squash into the pan, add the stock and the cashew creme, then whizz with a blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of cashew creme and a scattering of the remaining chopped chilli.Tip: add a pinch of cinnamon while the butternut squash roasts, and try serving the whole thing with coriander on top. Delicious!