Step 1

Peel, deseed and cube the butternut squash. Place on a baking sheet, drizzle with olive oil, salt and ground black pepper. Roast for 20 minutes on 180c until golden and soft. Turn the squash once while roasting.

Step 2

In a large saucepan, heat olive oil and saute onion until it's soft and transculent. Add garlic and cook for one minute or until it's fragrant.

Step 3

Add spices, roasted butternut squash and hot water (you could add hot vegetable stock instead of water).

Step 4

Let everything boil for 3 minutes, then using a stick blender whizz until the soup is smooth.

Step 5

Put the soup back on the hob, heat for a couple of minutes and add salt to taste.