Preheat the oven to Gas mark 7, fan 200°C, 400°F.
Cut the unpeeled butternut squash into large chunks and place in a large roasting tin; add the onion, garlic, ginger, oil, fennel and a little salt and plenty of ground black pepper. Mix well. Bake for 20-25 mins or until the squash is tender.
Slip the garlic from their skins and place in a food processor with the other vegetables and half the stock. Blitz until a smooth puree has formed. Add the remaining stock and blitz again.
Transfer the soup to a large pan, add the crème fraîche and gently reheat until piping hot. Adjust the seasoning to taste and serve in bowls, topped with a little crème fraîche, pumpkin seeds and a drizzle of chilli oil if liked.
Crème fraîche and pumpkin seeds
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.