Butternut Squash Soup with Crème Fraîche

Method

• Cut the squash into large cubes, place in a large roasting tin with 1tbsp of Sicilian olive oil. Roast butternut squash in the oven for 30 minutes at 190c.
• Whilst the squash is in the oven, melt the butter with 1tbsp of Sicilian olive oil in a large saucepan, then add the onions and garlic. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
• Add the roasted squash into the pan, add the stock and the crème fraîche, mix until smooth.
• Serve the soup in bowls with swirls of crème fraîche and drizzle with rosemary and garlic infused olive oil and chilli balsamic to finish.