Butternut Squash Soup

A very Autumnal 🍂 soup but my absolute favourite all year round. Half a large butternut squash, de-seed and drizzle with olive or smear coconut oil on with pinch salt and rosemary if you have any. Roast it in the oven for 45ish mins until soft. Meanwhile sauté chopped onion in oil, then garlic, chopped chilli and grated ginger then add in the butternut squash (no need to peel!), break it up and then add in 750ml - 1 litre of stock (dependent on size of squash and thickness of soup you desire), let it simmer for 15-20 mins. Whizz it up and it’s done! Sprinkle with nothing or everything like I do (seeds, herbs etc..)