Spiced Squash and Watercress Soup

Ingredients

• 1 tbsp olive oil
• 1 onion chopped
• 900g butternut squash, wash, deseeded and cut into chunks
• ½ tsp dried chilli flakes
• 600ml vegetable stock
• 1 (100g) pack watercress, roughly chopped
• 3 tbsp crème fraiche

Method

1. Heat the oil in a large pan, add the onion and sauté for 2 mins. Add the squash, stir well then cover with a lid. cook for 2 mins.
2. Stir in the chilli and stock, then bring to the boil. Cover and simmer for 15mins or until the butternut squash is tender.
3. Transfer to a blender and whizz until smooth. Return the soup to the saucepan and add the watercress and crème fraiche. Season to taste. Gently reheat before serving with crusty bread.