Preheat the oven to gas 4, 180ºC, 350ºF. Take each sausage and make a slit lengthways down the sausage – remove the skin and discard. Shape sausage meat into 3 balls.
Place the butternut squash in a single layer on a baking tray. Sprinkle over the spices, chilli and 2 tablespoons oil, and roughly coat the butternut squash. Cook for about 25 minutes until tender.
Place the sausage balls (dumplings) on a separate tray and cook for about 25 minutes also until browned. Place onion in a large pan with 2 tablespoons oil and cook until slightly tender, but don’t brown.
Remove the sausage balls/dumplings from the tray and keep warm. Add butternut squash to the onion pan and scrape any oil and spice into the pan also. Add hot stock, bring to the boil and simmer for 5 minutes. Using a hand blender or food processor, whiz soup until smooth. Return soup to the pan and bring back to the boil. Add the sausage dumplings. Ladle the soup and dumplings into bowls and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.