Finely dice the onion. Peel and crush the garlic. Peel the butternut squash then cut in half and remove the seeds. Dice the flesh into 1cm chunks.
Heat the olive oil in a saucepan and then sweat the onion with a pinch of salt until soft. Add the garlic, cook for 1 minute and then add the butternut squash and the thyme. Cook for a further 6 minutes until the squash begins to soften and then cover with the milk and water. Cook for 30 minutes or until the squash is completely soft. Transfer to a food processor and blend to a puree. Add salt and pepper to taste. If the soup is too thick at this point, add a little more milk.
For the butter: peel and finely chop the garlic. Pick the mint and coriander leaves and then finely chop. Cut the chilli in half, remove the seeds and then finely chop. Top and tail the spring onion and then thinly slice. Place all the ingredients in a bowl and mix with the butter. Refrigerate until set and then serve a quenelle of spiced butter on top of each bowl of hot soup.
«Use a knife to remove the tough skin of the squash rather than a peeler.»
A smooth and creamy butternut squash soup served with a coriander, paprika, chilli and mint butter.