Fruity Butternut Soup

1 Large butternut
2 peeled potatoes
1 onion
1 apple
1 lemon juice
1 chili
Olive oil for frying onion
1 liter chicken stock
Half cup of cream
Bread cubes
Melted butter
Parsley

Fry onion in olive oil. Add cubed fruit and veg and stock. Boil until tender. Add lemon juice. Cool slightly and blend until smooth. Add cream and season to taste.
Croutons: Coat bread cubes in melted butter. Place on flat tray and bake at 180c until golden brown.
Serve warm with drizzle of cream, black pepper and parsley.