In a medium saucepan bring the vegetable stock to a simmer.
In a separate medium frying pan, melt the butter. Add the butternut squash and fry for one minute. Add this to the stock.
Add the orange juice and zest to the stock and bring back to simmer. Season to taste.
Carefully pour into a liquidiser and blend to a puree.
To make the croutons, drizzle the olive oil over the toast. Sprinkle the apricot Stilton on top.
To make the chutney, place a medium frying pan over a medium heat.
Add the red pepper, shallot, sugar, vinegar and mint. Cook for three to four minutes until thick and serve in a bowl.
To serve, pour the soup in a bowl and drizzle with cream. Spoon some of the chutney over the cheesy croutons and place a few of the croutons onto the soup.