1. Cut butternut in half and scoop out the seeds

2. Place on a baking sheet cut side down and roast for approx. 45 minutes until the flesh is soft.

3. Scoop out the flesh and put it in a liquidizer. Whizz until smooth you can start adding the cream to help this process.

4. Add rest of cream, peppadews, butter and seasonings, whizz again until very smooth.

5. Ready to serve!

I use hot peppadews which give the dish a zing but if you don’t like much spice buy the milder version. Adding the butter gives the puree a lovely shine but can be left out if you are watching your fat intake.