Preheat your oven to 220 degrees C.

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

Wrap the garlic in foil and a little oil. and place it on the tray. Make sure the squash and peppers are coated in the olive oil, and 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. Use as much roasted garlic as you prefer - I tend to use about 3 cloves/2 tbsp.

Add the butternut squash, red peppers, garlic, and chili to a saucepan along with the vegetable stock and seasonings. Adjust to your own tastes.

Use a hand blender to blend everything together, and then heat gently on low heat for 5 minutes. If you don't have a stick blender, you could blend in batches using a stand blender. Make sure the soup isn't too hot when you do this.

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

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