Preheat your oven to 220 degrees C.

Halve the butternut squash lengthways and scoop out the seeds. Place the squash and red peppers on a baking tray and drizzle with olive oil.

Wrap the garlic in foil with a little oil and place it on the tray. Ensure the squash and peppers are coated in olive oil, then season with salt and pepper.

Roast for 45 minutes or until the squash is cooked.

Remove the butternut squash, garlic, and red pepper from the tray and allow to cool for 10 minutes. Discard the red pepper skins and seeds, and scoop the butternut squash out of the skins. Squeeze the roasted garlic out of its skin.

Add the butternut squash, red peppers, garlic, and chilli to a saucepan along with the vegetable stock and seasonings. Adjust to taste.

Use a hand blender to blend everything together, then heat gently on low heat for 5 minutes. Alternatively, blend in batches using a stand blender, ensuring the soup isn't too hot.

While the soup is heating, add the pine nuts to a clean, dry frying pan and dry-toast for 3 minutes on high heat, being careful not to let them burn.

Serve the soup with a swirl of cream and oil, and scatter over the pine nuts and chopped parsley. Serve with bread or on its own.