Butternut Squash, Sage and Chilli Soup.

Half and de-seed the squash (retaining some of the seeds).

Score the flesh most of the way through in a criss-cross pattern, this will allow the oil and flavours to penetrate when roasting.

Drizzle with a good oil and season with salt and pepper. 

Place a knob of butter, a small chili cut in half and some ripped sage leaves in the cavity (go easy on both as sage is very strong in flavour and you want the finished soup to have a warmth rather than the heat of a curry, drizzle with a little more oil  (you may want to cover with a little foil to prevent burning).

Place on a roasting tray and roast for 35-40 mins in a hot oven until the flesh is soft.

Remove from the heat and discard the sage and chili and leave to cool enough to handle.

Scoop the flesh out and place in a blender with a good veg stock and blitz. you want the finished soup to be thick enough so the garnishes sit on top.

Return to a sauce pan and warm through.

While the soup is reheating fry a few sage leaves in olive oil until crisp on both sides

In another pan fry the cleaned and dried squash seeds in a little oil, sprinkle with paprica or a mix of spices.

Place the seeds and fried sage leaves on top of the soup in a bowl and scatter on a some of the spiced seeds.