Simmer the vegetable stock in a medium saucepan.
Melt butter in a frying pan and fry the butternut squash for one minute before adding to the stock.
Add orange juice and zest to the pan, return to a simmer, and season.
Blend the mixture in a liquidiser until it becomes a smooth puree.
Drizzle olive oil over toast and top with crumbled apricot Stilton to make croutons.
Heat a medium frying pan over medium heat for the chutney.
Cook red pepper, shallot, sugar, vinegar, and mint for four minutes until thick.
Pour soup into a bowl, drizzle with cream, and serve with topped croutons.