Pre-heat the oven to Gas Mark 5 (375F degrees).

Line a large baking sheet with parchment paper (things are about to get sticky here and I hate washing up!)

Peel, de-seed and cut the butternut squash into large chunks (reserve the seeds for garnish) and place on the baking sheet. Peel and core the apples, cut into large chunks and add to the tray.

Drizzle two tablespoons of the oil over the squash and apple chunks and toss to coat everything thoroughly. Repeat with the honey, then sprinkle with the crushed chilli flakes.

Roast in the oven until golden, tender and softened (mine took 45 minutes).

While the squash is roasting, prepare the seeds for the garnish. In a sieve, rinse the seeds under cold water and remove any squash strings still attached. Drain well, toss with the remaining teaspoon of oil, sprinkle with smoked paprika and roast in the oven for 10 - 15 minutes before setting aside.

Spoon the cooked squash and apple into a large saucepan (make sure you scrape all the sticky, caramelised bits in too, they add so much flavour!) add the vegetable stock and blitz with a stick (immersion) blender until smooth. You can also use a jug blender to make it silky smooth - just make sure to heed your blender's instructions regarding the temperature and volume it can cope with, you may need to let it cool a little and work in batches!

Return to the saucepan, re-heat gently and check the seasoning.

Serve in bowls, swirled with a little cream if liked, along with the crumbled feta and a sprinkling of the roasted squash seeds.