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.
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.
Add spices, roasted butternut squash and hot water (you could add hot vegetable stock instead of water).
Let everything boil for 3 minutes, then using a stick blender whizz until the soup is smooth.
Put the soup back on the hob, heat for a couple of minutes and add salt to taste.
Cut butternut squash into large cubes, about 3-4cm long.Oven temprature should be 180c for fan oven, and 200c for regular oven.This soup can last in the fridge for 4-5 days. It also freezes well, and can stay in the freezer for up to 6 months. If you chose to freeze the soup, then I strongly recommend that you freeze it within 2 hours of cooking covered in an airtight container.Frozen butternut squash soup can last for 3-4 days after it has been thawed in the fridge. If it has been thawed in the microwave, then it needs to be eaten immediately after thawing.