Spicy Roasted Butternut Squash Soup

Instructions

1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
2. Drizzle the butternut squash halves with the oil and place on a baking tray. Transfer to the oven to cook for 35-40 minutes or until the flesh is soft. Remove from the oven and carefully scoop out the flesh.
3. Place the flesh in a large stock pot and add the chicken stock, apple, onion, garlic and sage. Bring to the boil and then cook for 20 minutes on a low simmer.
4. Using a hand blender, blend the soup until smooth. Stir through the cream and honey.
5. Make a spicy brown butter drizzle by heating the butter in a frying pan on a medium heat until brown and nutty. Stir through the FRANK'S RedHot® Original Sauce.
6. Divide the soup between four bowls and drizzle with the spicy browned butter and garnish with chopped chives. Serve with crusty bread.