Spiderweb Soup and Spooky Sourdough

a) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

b) Once the onion is softened, add the butternut squash, garlic cloves, vegetable stock and water (see pantry for amount) to the pan.

c) Bring to the boil, reduce the heat to medium and cover with a lid. Leave to simmer until the butternut squash is soft, 20-25 mins.

a) Meanwhile, remove the bread from the packaging and pop onto a baking tray.

b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. 

a) Meanwhile, halve the olives lengthways.

b) Reserve 2 olive halves for the spiders' bodies, then cut the remaining halves into thin slices for the legs. TIP: You only need 8 legs per spider, so you may not need to cut all your olives. Save any remaining olives for another recipe.

c) Pick the whole sage leaves off their stalks (discard the stalks).

a) Once the butternut squash is soft, add the miso and sage leaves to the pan.

b) Using a hand blender, carefully blend the soup until smooth, 1-2 mins.

c) Use kitchen scissors to snip off a small corner of the packet of creme fraiche to create a small hole.

d) Add the chilli flakes (use less if you'd prefer things milder) and three quarters of the creme fraiche to the soup, then stir to combine. Season to taste with salt and pepper.