Squash and cumin soup with cheesy toasts

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the squash on a baking tray, drizzle with 2 tbsp of the oil, season and sprinkle with the chilli and thyme. Roast for 45 minutes until tender, shaking the tray occasionally. Toast the spices in a dry frying pan, then grind in a pestle and mortar. Add the butter to the pan and cook the onion and garlic until softened.
2. Put the squash, onion, garlic and the stock in a food processor and whizz until smooth (or use a stick blender). Push through a sieve into a pan. Check the seasoning and stir through 1-2 tsp of the spice mix, to taste. Leave to cool and decant into plastic containers. Freeze for up to 3 months. Store the remainder of the spice mix in an airtight container.
3. To serve, defrost the soup. Drizzle the bread with the oil, then toast. Spread the toast with the cheese, top with thyme sprigs and grill to warm the cheese through.
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4. Meanwhile, reheat the soup and check the seasoning. Serve, garnished with the spice mix, with the cheesy thyme toasts.