1. Preheat your oven to 200°C/180°C fan/gas 6 and prepare a large roasting tin.
2. Peel and chop the squash into big chunks (or ask your adult to do it for you) and place the pieces into a large bowl.
3. Add 2tbsp of olive oil, a pinch of salt and a generous pinch of pepper and mix together until all of the squash is coated in the oil.
4. Pour the squash pieces into the roasting tin and place into the oven for around 30 minutes, turning once, until golden and softened.
5. While the squash is in the oven, finely chop the onions and place them in a large pot over a very low heat, with the remaining olive oil and the butter. Add the garlic purée and the chilli flakes, before stirring all of the ingredients together.
6. Cover the pot and cook over a low heat for around 20 minutes, until the onions are soft and translucent.
7. When the roasted squash is ready, carefully spoon the pieces into the pot with the onion, before adding the vegetable stock and the crème fraiche.
8. Remove from the heat and use a stick blender to blend the soup until completely smooth. If you do not have a stick blender, you can also allow the mixture to cool slghtly, before blending in a regular countertop blender.
9. Use a ladle to serve your soup, topping with a extra sprinkle of chilli flakes (if you can handle the heat).
Don’t throw those leftover pumpkins away just yet! Mr Baker has got the perfect recipe to help you recycle them into a deliciously nutritious soup – just in time for the darker nights and cooler temperatures. Don’t have any leftover pumpkins? Don’t worry, this recipe works just as well with butternut squash, spaghetti squash or any other type you might fancy…