Butternut squash soup

Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst creme fraiche makes it creamier

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1 butternut squash about 1kg, peeled and deseeded

2tbsp olive oil

1tbsp butter

2 onions, diced

1 garlic clove, thinly sliced

2 mild red chillies, deseeded and finely chopped

850ml hot vegetable stock

4tbsp creme fraiche, plus more to serve