members recipes

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Ingredients
1 tbsp olive oil

1 onion chopped

900g butternut squash, wash, deseeded and cut into chunks

1/2 tsp dried chilli flakes

600ml vegetable stock

1 (100g) pack watercress, roughly chopped

3 tbsp creme 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 creme fraiche. Season to taste. Gently reheat before serving with crusty bread.