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1. Melt the butter in a saucepan and slowly sauté the onions until glossy. Stir in the flour and fry for another minute. Gradually beat in the stock to prevent lumps from forming. Stir in the butternut and simmer for about 10 minutes. Purée with a stick blender.
2. Stir in the chicken, cream, chilli flakes and parsley and simmer until heated through and the soup has reached the desired consistency. Finally, season with salt and pepper.
Tip: Instead of just using butternut, you can use a mixture of sweet potato, pumpkin, carrots and butternut. I simply steam the pumpkin in the microwave to reduce the cooking time, but you can also cook it in the stock.
