Make the soup base:

To a large saucepan on a medium heat add 2 tbsp oil and once warm add the onions. Add a big pinch of salt and gently fry for 8-10 mins, until softened.

Add the ginger, garlic, thyme and 1 tsp caraway seeds, stir to combine and cook for 2 minutes. Add the defrosted butternut squash and veg stock, stir to combine. Bring to a boil then simmer for 5 minutes. Add the creme fraiche and with a stick blender or blender, blitz until smooth.

Make the crispy sage:

Add 2 tbsp of butter to a frying pan and 2 tbsp of olive oil over a medium heat. Once melted, add the sage leaves and fry until crispy, about 2 minutes. Flip the leaves and cook for a further 2 minutes. Remove the leaves and place on a paper towel, set aside. Keep the leftover butter and oil for the cinnamon croutons.

Make the cinnamon crumble:

Blitz the bread into breadcrumbs. Add 2 tbsp oil to the frying pan over medium heat then add the breadcrumbs, 1 tbsp cinnamon and pinch of salt. Occasionally stirring, fry the breadcrumbs until fragrant and crispy, about 5 minutes. Remove from heat and tip into a bowl to serve later.

Make the beetroot tarka:

Add 2 tbsp butter and 1 tbsp oil to the same frying pan over medium heat once warm, add 1 onion, garlic, 1 tbsp fresh ginger, 1 tsp cumin seeds, 1 tsp caraway seeds, ¼ tsp red chilli flakes, fry for 2 minutes often stirring, Add the diced beetroot and lemon zest, stir to combine and fry for another 2-3 minutes until fragrant.

To serve:

Pour or ladle the butternut squash soup to a bowl with a light squeeze of lemon juice, add a spoonful of the beetroot tarka, a few crispy sage leaves and cinnamon crumble.