Cut the butternut squash up into medium sized cubes, before placing in a roasting tin with oil, and putting them in the oven for 35 mins

In the mean time, while the butternut squash roasts, dice the onions and garlic, and de-seed then chop up the three sweet chillis.

Gently cook the onions, garlic and sweet chillis, in oil and butter, on the hob, until soft (do so in a large pot).

Dissolve the badge table stock in 1200ml of boiling water, and add to the onions, garlic and chilli. Add as much crème fraîche as you see fit (usually around 4 tablespoons)

Add the roasted butternut squash to the pot.

Blitz blend in batches, putting the newly blended soup into a different, large pot. Add salt to your taste and mix in.

Serve with a nice loaf of bread, butter, salt, pepper, and (optional) left over chilli bits on each bowl. A dollop of crème fraîche can be added if desired, and mixed in before being eaten.