Method

• 1

  Preheat the oven to 240C/475F/Gas 9. Halve the butternut squash and scoop out the seeds. Place on a large baking sheet with the flesh side up. Drizzle over the olive oil and season with salt and pepper. Roast in the oven for 30-40 minutes.

• 2

  Heat a large pot over a medium high heat and add the oil. Add the onions, chilli, ginger and apple and cook gently until soft. Using a large spoon, scoop out the flesh from the butternut squash and add it with thyme to the pot. Pour over the vegetable stock. Bring to boil and simmer for 10 minutes.

• 3

  Remove from the heat and blend using a hand-blender to desired consistency. Add the Oatly Organic Creamy Oat and squeeze over lemon. Let it simmer for another 10 minutes and season with salt and plenty of freshly grounded black pepper. Serve with toasted pumpkin seeds.