Eat like an athlete

Enjoy this healthy and tasty butternut squash soup with chilli and crème fraîche – bursting will all the vitamins and minerals a person constantly on the go needs. Ingredients: One butternut squash, about 1kg, peeled and deseeded Two tablespoons olive oil One tbsp butter Two onions, diced One garlic clove, thinly sliced Two mild red chillies, deseeded and finely chopped 850ml hot vegetable stock Four tablespoons crème fraîche, plus more to serve Method: Heat oven to 200C/180C fan/gas six. Cut the squash into large cubes, about four cm/ one and half inch across, then toss in a large roasting tin with half the olive oil. Roast for 30 minutes, turning once during cooking, until golden and soft. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and three-quarters of the chilli. Cover and cook on a very low heat for 15-20 minutes until the onions are completely soft. Tip the squash into the pan, add the stock and the crème fraîche and then whisk with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.