Roast the squash. Cut the butternut squash into equal parts and remove the seeds. Drizzle with oil and sprinkle with salt flakes. Bring The Bastard up to 225°C with the heat shield in place and roast the squash all around until just tender.

Build the base. Heat the Dutch oven. Roughly chop the shallots and garlic and glaze them in a little oil. Bruise the lemongrass stalks and sweat them along. Add the curry paste, Vadouvan and Ras el Hanout, then deglaze with dry white wine.

Simmer. Pour in the coconut milk and cooking cream and add the grilled squash. Let everything simmer gently and add the vegetable stock.

Blend. Once the squash is cooked through, remove the lemongrass stalks and blend the soup smooth with a hand blender.

Toast the seeds. Roast the seed mix in a cast iron skillet.

Serve. Ladle the soup into a bowl, add a teaspoon of crème fraîche and scatter the toasted seed mix over the top.