Butternut squash, apple and saffron soup

Ingredients;


1 onion, chopped
1 tbsn vegetable oil
2 butternut squash, chopped
3 green apples, granny smith, bramley, etc.
1/2 gram saffron
vegetable stock
1/2 pint/250ml double cream
pinch hot chilli flakes
salt to taste

Method;

1. Fry onions in oil till soft. Add squash and fry for 2-3 minutes.
2. Add chopped, peeled apples and saffron. cover with stock then bring to boil and reduce heat and simmer for 45 minutes.
3. Purée mix with hand blender or processor.
4. Add cream and chilli and salt to taste. pass through sieve or re-blend after five minutes to get rid of chilli flakes.