- Chop an onion, remove seeds from the butternut squash and place them aside until required.
- Take a large preheated wok, heat up oil and add onion, saute for 2 minutes. Add butternut squash cubes, stir properly and cover. Cook for at least 2 minutes.
- Add vegetable broth and chili, let boil. Cover the lid and leave to simmer for 15 minutes until squash is softened.
- Add to the blender or food processor, process until smooth. Add the soup back to the pan, add watercress and soured cream, season according to taste. Heat up again then serve with crusty bread and enjoy the day.