This simple and delicious spicy butternut squash soup is perfect to warm you up on a cold, rainy day!
Heat the oven to 200C / 180C fan. Cut the squash into medium cubes and transfer into a large roasting tin with 1-2 tbsp olive oil. Roast for 30 minutes, until soft and golden, turning half way through.
In a meantime, in a large saucepan heat the remaining olive oil then add the onions, garlic and chillies. After about 10 minutes, add fresh sage leaves and cook covered for another 5 minutes.
Tip the squash into the saucepan, add hot vegetable stock. Using a stick blender whizz all the ingredients until smooth. Add seasoning, like salt and pepper to taste. Serve with swirls of soya yogurt on top, decorate with fresh sage leaves and chilli flakes. Enjoy!