Chilled butternut squash and Sweet Piquanté Pepper soup

What you'll need

50g butter
2 medium onions, coarsely chopped
500g butternut squash, peeled and diced
100g Mild Peppadew™ Sweet Piquanté Peppers, drained
3 tablespoons flour
1 teaspoon curry powder
Pinch grated nutmeg
500ml chicken stock
500ml milk
Salt and freshly ground black pepper to taste
Small handful chopped chives
125ml fresh cream

How you do it

1. Heat butter in a heavy-based saucepan over medium high heat. Add onion and sauté until translucent. Add butternut squash and Sweet Piquanté Peppers and sauté for another 5 minutes, stirring occasionally.
   
   
2. Add flour, curry powder and nutmeg to the saucepan and mix well. Add half of the stock and bring to the boil, stirring gently. Reduce heat and simmer for 15 to 20 minutes or until squash is tender.
   
   
3. Cool and pour into a food processor. Blend until mixture is smooth and return to saucepan. Add the milk, remaining stock, salt and pepper. Bring to the boil, stirring occasionally. Reduce heat and simmer for another 5 minutes. Remove from heat and allow to cool slightly before placing in the refrigerator to chill (if preferred you can serve warm).
   
   
4. Serve chilled with a sprinkle of chopped chives and a dollop of cream.