For the soup
For the Stilton croutons
Preheat the oven to 180˚c.
Peel and de-seed the butternut squash (keeping the seeds) and dice into cubes. Place the squash into a mixing bowl, pour over 2 tbsp of the U:Me oil, season generously and mix well. Tip into a baking dish and roast for 45-50 minutes until softened and starting to take on some colour.
Heat the remaining 1 tbsp U:Me oil and butter over medium heat and gently sweat the shallots with some seasoning until translucent, add the stock, bring to a simmer and cook for 5 minutes.
Transfer to a blender with the cooked squash, cream and blend until smooth, pass through a fine sieve and season to taste. Keep warm.
Wash the reserved seeds, removing any left-over squash. Plate into the bowl, add the chilli powder, U:Me oil and seasoning, mix well and place onto a baking sheet and roast for 8 minutes.
For the croutons, cut the baguette into 8, 2cm thick rounds and cover both sides with the U:Me oil, place on a baking sheet and roast for 10 minutes. Add the crumbled Stilton to each round and place back in the oven for 5 minutes to melt.
Serve the soup in bowls, add two croutons and a sprinkle of squash seeds.