1 butternut squash (around 1kg) peeled and deseeded
2tbsp olive oil
2 onions diced
1 garlic clove thinly sliced
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
850ml chicken or vegetable stock
salt and pepper
4tbsp crème fraiche
Heat oven to 200C/180C fan/gas 6.
Cut the squash into large chunks and add to a large roasting tin with half the oil. Roast for 30mins until golden and soft.
Melt the butter and remaining oil in a large saucepan, add the onions, garlic and spices and cook on low heat for 15-20mins until soft.
Add the cooked squash, stock and crème fraiche to a pan and blend using a stick blender or add to a liquidiser in batches.
Serve with a generous spoonful of Ocean Spray Cranberry Sauce.