What makes this soup extra yum is oven roasting the butternut.  It comes together quite quickly after that, and a good blend makes it creamy.

Ingredients

4 cups of Chopped or sliced butternut

Salt and Pepper to taste

Splash of Olive Oil

1 Small red Onion, chopped

1 tsp Butter

1 clove of Garlic

1 tsp Smoked paprika

1 tsp Curry Powder

½ tsp crushed chillies

1 Chicken stock cube/pot or 1tbsp stock powder 

1 Litre of Water

Splash of cream, if desired

Fresh parsley for garnish

Croutons* for serving

Method:

Preheat the oven to 160 degrees Celsius.  Splash the butternut with the oil and season with salt and pepper.  Roast the butternut in the oven until tender.  Sautee the onions in the butter until translucent.  Add in the garlic and spices, as well as the cooked butternut.  Add in stock and simmer for 20 minutes.  Blend with a stick/immersion blender.  Add cream and cook on low heat for 10 minutes.  Garnish with fresh parsley, a splash of cream and croutons.

*I make croutons in the air fryer, by slicing up some white bread and crisping it in the air fryer for 10 minutes.