Peel and dice butternut squash. Add to a baking tray and add chili powder, sage, thyme and a drizzle of oil. Combine and make sure that every piece of squash is coated.
Roast in the oven until the pieces start to soften. This will take about 15-30 minutes, depending on how big the chunks are. After about 10 minutes, add roughly chopped garlic, shallots and chili.
Roast until the butternut squash is soft and slightly golden on the edges. Remove it from the oven, and add the squash along with the other ingredients to a blender. If you don't have a blender that's large enough, add it all to a bowl and use a hand blender instead.
Blend until smooth and creamy. Taste the soup, and add more chili, salt or pepper if needed. Add more stock or water if you prefer a thinner consistency.
If you used warm stock, the soup might be suitable to serve immediately. If it's a bit too cold, add it to a saucepan and heat it for a few minutes.
You can store this soup in the fridge in an airtight container for up to 3 days. You can also freeze the soup for up to 3 months. Thaw and reheat in a saucepan, or in the microwave.