Finely slice your onions. Finely chop your garlic and ginger.

Peel and chop your squash into 3cm chunks.

Add a good glug of vegetable oil to your sauté pan. Add your onions and squash and cook for 15 mins over a medium heat, until they are fully softened and have just begun to caramelise. Add your garlic and ginger, then cook for 2 mins.

Tip in your bay leaf, chilli powder and garam masala, then add your tinned tomatoes and stock. Bring to a gentle simmer and simmer for 25 mins.

Heat your oven to 200°C.

Cut your bread into 1 inch cubes. Add these to a baking dish with a drizzle of olive oil, then bake for 9 mins.

Finely chop your green chillies and grate your cheddar.

Sprinkle your cheddar over your croutons along with your green chillies. Return to the oven for 3 mins until melted.

Pour your soup into a blender, then blitz until you have a smooth consistency.

Pour the soup back into the pan, then pour in your cream. Season to taste with salt and pepper.

Spoon your soup into bowls. Top with an extra drizzle of cream, your croutons and a little sprinkle of curry powder. Enjoy!