Butternut Squash & Red Onion, with a Hint of Chilli From: Stephanie Oates

A low fat and hearty butternut squash and red onion soup with a chilli twist - add more if you can handle it!

In a pan shallow fry chilli, onions and pepper.
Wash the carrot and squash, leave the skin on, add the vegetable stock and salt and pepper.
Bring to the boil, add the chillies and onions, simmer for 25 minutes or until the vegetables are soft.
Once cooked, whizz the soup in a blender until smooth. Add a pinch of chilli flakes to garnish.