Finely chop the onion, leek, garlic & chilli. Add to a large pan (one that you have a lid that actually fits) add the Cayenne Pepper and fry in olive oil until golden brown.
Chop the squash into large chunks, toss into the pan with the water and bring to the boil. Simmer slowly for around 7 minutes.
Turn off the heat, add the cream and blitz until smooth. Salt and pepper it up to taste. Scoop into bowls.
Toast the pine nuts, finely chop the spring onion and sprinkle over the top.
Add a little more pepper to finish. Ensure you have some chunky organic bread to dunk in.
Top tip: Leftovers ( if you have any) eat the following day as the spice and chilli will have had time to develop. It tastes even better the second time around!
Recipe by Sustarian Living at https://www.sustarianliving.com/spicy/