* 1 tablespoon Vegetable or Olive oil
* 1 large Onion, chopped
* 1 large Red chilli, finely sliced
* 1 Clove Garlic, sliced
* 750 g Butternut squash, peeled and cut into 2 cm cubes
* 600 ml Vegetable stock
* 100 g Philadelphia Light
* 1 tablespoon Semi-skimmed milk
* 1 tablespoon Parsley, to garnish

===Method===
* Heat the Oil in a large saucepan and gently Fry Onion until soft. Add Chilli and Garlic, continue cooking for 1 minute.
* Set aside some cooked Chilli and Garlic for garnish.
* Add the Butternut squash and Stock.
* Bring to the Boil, then reduce heat and Simmer for about 35-40 minutes until the Squash is soft.
* Blend with a Hand Blender or Food processor until smooth.
* Place back in the pan and stir in three-quarters of Philly. Continue cooking over a gentle heat until Philly has melted. Season to taste and divide into warm serving bowls.
* Stir Milk into remaining Philly and serve swirled on the top of the Soup with a little extra Oil, if desired.
* [http://www.philadelphia.co.uk/philadelphia3/page?siteid=philadelphia3-prd&locale=uken1&PagecRef=609&rid=2861 The Philadelphia recipe website]

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