Spiced Squash Soup

1. Preheat the oven to 200°C fan / 220°C. Toss the butternut squash with 1 tablespoon of the olive oil, season with salt and pepper, then spread onto a baking tray. Roast for 25–30 minutes, turning halfway, until tender and lightly caramelised.

2. Set aside a generous handful of the roasted squash cubes to use as a topping later.

3. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat. Add the onion and cook for 8–10 minutes until softened. Stir in the garlic and Bart Ras el Hanout and cook for 1 minute until fragrant.

4. Add the remaining roasted squash and pour in the vegetable stock. Bring to a gentle simmer for 5 minutes.

5. Blend until smooth using a stick blender or food processor. Stir through the 100ml single cream and season to taste with salt and black pepper. If the soup is a little thick, add a splash more stock or hot water until it reaches your preferred consistency.

6. Divide between four bowls. Top each serving with the reserved roasted butternut squash, a swirl of single cream, toasted pumpkin seeds, chopped fresh parsley and a generous grind of black pepper.