Chop, peel and roast the butternut until soft.
Gently fry the onion, chilli and garlic in a large pot until translucent.
Mix in the roast butternut, vegetable stock and orange juice. Stir to combine and gently simmer for a further ten minutes.
Add the Meadow Fresh Crème Fraiche and blend to desired soup consistency. Season with salt and pepper to taste.
Divide into bowls, top with additional Crème Fraiche and thinly sliced chilli.