1: Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes.

2: Sprinkle in the cumin and paprika, stir well and cook for 1 minute. Add the oregano, chipotle paste, stock and tomatoes, stir again and bring to a simmer. Cook for 10 minutes.

3: Add the diced peppers and black beans to the pan. Put the lid on and cook for 15–20 minutes or until the squash is tender and the sauce is thickened.

4: In the meantime, halve, stone and peel the avocado, then dice the flesh. Finely slice the spring onions on an angle.

5: Stir half the coriander through the chilli and divide between warmed bowls. Top each portion with a dollop of soured cream, diced avocado, spring onions and the remaining coriander. Grind over some pepper and serve tortilla chips on the side for crunch.

To freeze:

Let cool, then freeze in one-or-two portion containers. Defrost overnight in the fridge, then reheat in the microwave or in a pan over a medium heat, stirring occasionally, until hot right through.