Spicy Butternut Squash Soup

Ingredients:

1 Butternut Squash, peeled and deseeded

2 small onions, diced

1 clove garlic, chopped

3 tablespoons olive oil

2 small hot red chilies, deseeded and finely chopped

1 tablespoon fresh sage leaves (optional)

4 cups vegetable stock

4 tablespoons soya yogurt (optional)

Instructions

Preheat the oven to 350 degrees. Cut the squash into medium cubes and transfer to large roasting pan. Toss with 1-2 tablespoons olive oil, salt and pepper. Roast for 30 minutes, turning halfway through. In the meantime, in a large saucepan, heat the remaining olive oil, then add the onion, garlic and chilies. After about 10 minutes, add fresh sage leaves and cook covered for another 5 minutes. Tip the squash into the saucepan, add hot vegetable stock. Using an immersion blender, blend all the ingredients until smooth. Serve with swirls of soya yogurt on top, decorate with sage leaves and chili flakes if you like. Enjoy!

Recipe from www.foodgawker.com