Step 1: Preheat the oven to 400°F/200°C.

Step 2: Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned.

Step 3: Prepare the chévre yogurt by whisking the ingredients together in a small bowl.

Step 4: Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste.

Step 5: Return the soup to a pot to keep warm, if necessary.

Step 6: Serve in bowls with a dollop of chèvre yogurt and some freshly ground black pepper.