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.

7.

Enjoy hot!