Roasted Butternut Squash & Coconut Soup

Method

1. Heat the oven to 200°C (400°F / gas 6).
2. Toss the squash, onion and garlic with the oil, cumin, cinnamon, chilli flakes and a good pinch of salt on a large baking tray, spreading everything out in a single layer.
3. Roast for 35–40 minutes, turning halfway, until the squash is soft and caramelised at the edges.
4. Squeeze the roasted garlic out of its skins into a large saucepan and add the squash, onion, ginger and stock.
5. Bring to a simmer and cook for 5 minutes, then add the coconut milk.
6. Blend with a stick blender (or in batches in a jug blender, venting the lid) until completely smooth.
7. Stir in the lime juice and season to taste, adding a splash of water if it is too thick.
8. Serve swirled with the reserved coconut milk and topped with toasted pumpkin seeds and herbs.