Vickys Chilli & Butternut Squash Soup, GF DF EF SF NF

Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil

Spread the cubed squash over the tin, drizzle with the oil, season with salt & pepper and roast for 20 minutes

Meanwhile, melt the sunflower spread in a large saucepan and gently cook the onion, garlic and one of the chillies for 5 - 10 minutes over a low heat until the onion is translucent

Add the cubed squash to the pan with the stock and bring to the boil

Use a stick blender to puree the soup completely smooth then stir in the cream. Alternatively puree in batches in a jug blender

Serve immediately with a swirl of extra cream and the remaining chopped chilli sprinkled on top