1.
Preheat oven to 180c. Season your butternut squash slices and carrot with a small drizzle of olive oil and salt.
2.
Roast your butternut squash slices and carrot for about 25 mins.
3.
In a deep pan, heat olive oil over medium high heat. Once hot, add the onion and cook for around 5 minutes.
4.
Add the garlic and ginger. Cook for another 2 mins, stirring occasionally.
5.
Add the squash, carrot, herbs, and broth. Bring to a boil and then reduce to a simmer for about 25 minutes.
6.
Use an immersion blender to blend until smooth or wait until cool and use a regular blender.
