Heat your oven to 200°C or 180°C for a fan oven. Cut the butternut squash into large cubes and toss in a large roasting tin and a tbsp of olive oil. Roast for 30 minutes, turning once.

Melt 1 tbsp butter with 1 tbsp olive oil in a saucepan, and add the onions, garlic and three-quarters of the chillies. Cover and cook on low heat for 15-20 minutes.

Tip the butternut squash into the pan, add the vegetable stock and 4 tbsp of crème Fraiche. Whizz with a stick blender until smooth. Return to the pan and gently reheat.

Serve with extra swirls of crème Fraiche and the leftover chilli.