Butternut Squash and Chilli Soup

Chop (no need to peel) your butternut squash and oven roast along with your onion and chilli at 200 degrees for around 20 minutes or until soft.

(Add the right amount of chillies according to your preference)

Once your mixture is roasted, allow to cool and then add to a pan, cover your ingredients with boiling water, simmer slightly and then leave to cool.

Once cooled, blitz the mixture until a soup is formed.

Season with some roughly chopped parsley and there we go!