Squash and apple soup with cheddar croutons

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking paper. Roughly chop and deseed the squash, toss with a glug of olive oil, season and spread over a large baking tray. Roast for 10 minutes.
2. Cut the onions and apples into wedges, then add to the tray. Roast for 40 minutes, tossing occasionally, then put everything in a large saucepan. Add the horseradish and vegetable stock, then season very well. Bring to a simmer, then blend until smooth. Keep warm.
3. Tear the bread into small chunks, toss with a glug of olive oil, then spread over the prepared baking sheet. Grate over the cheddar, filling the gaps between the bread with cheese. Bake for 8-10 minutes until golden and crisp.
4. Ladle the soup into bowls, then lay the cheesy croutons on top and scatter with fresh thyme sprigs.