Roasted butternut squash soup with a chilli kick

1. Peel and chop your squash or, if you're feeling lazy, buy a packet of chopped squash (you'll need about 1kg in this instance) - place it in a baking tray lined with greaseproof paper and drizzle it with oil, salt and pepper and roast at about 180 degrees (fan oven) for 15 minutes 2. Chop up your onions and your garlic and lob into a pot with a bit of olive oil and sauté to release the flavours. After a minute or two, add in your finely chopped chillis (if you're not a spice fan, you can just use one) 3. Once your onion has softened up, add in 850ml of vegetable stock (any will do) and if your squash is ready now, add that in - it should be pretty soft but not fully cooked 4. Bring everything to the boil and let it simmer until you're comfortable all the ingredients are well cooked 5. Add in 4 tbsp of the crème fraîche and blitz everything with a hand blender 6. Serve up and, if desired, add a blob of crème fraîche to the top and a little extra chilli or any other garnishes you have handy. Enjoy!