Drizzle olive oil over the butternut squash, peppers and onion, season and roast in the oven for 40mins

Add a little oil to a large saucepan, fry the garlic for a minute then add the vegetable stock and bring to a boil, add the roasted vegetable along with chilli flakes

Remove from heat and using a hand blender, blend until smooth

Return to the heat then season to taste and serve topped with a little creme fraiche