Butternut Squash Soup

A perfect autumn classic made vegan

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Heat oven to 200C/180C fan/gas 6.
Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
While the butternut squash cooks, melt 1 tbsp Flora Plant B+tter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic and ¾ of the deseeded and finely chopped red chillies.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp Elmlea Double Plant, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.
Serve the soup in bowls with swirls of Elmlea Double Plant and a scattering of the remaining chopped chilli.