• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).

• Place a large pot over medium-high heat with a drizzle of oil. 
• Once hot, add the onion and garlic and fry until softened, 4-5 mins.
• Add the butternut squash and fry for 5-7 mins. 
• Add the paprika and stock powder along with 500ml water (double for 4p). Bring to the boil and simmer until veg is tender, 10-12 mins.
• Add half the creme fraiche (double for 4p) and blend until smooth. Allow to warm through, then season to taste with salt and pepper.

• When the soup has 5 mins of cooking time left, crumble the blue cheese and sprinkle it evenly over the flatbreads.
• Pop the flatbreads onto a lined baking tray and warm in your oven until the cheese has melted, 4-5 mins.
• Allow the flatbreads to rest outside the oven for 1-2 mins then cut into even slices.

TIP: If you're not a fan of blue cheese feel free to give it a miss!

• Divide the velvety butternut squash soup between bowls.
• Serve the flatbread slices alongside with a drizzle of balsamic glaze.