Roasted Butternut Squash & Orange Soup with Ginger

1. Preheat your oven to 200°C (400°F).

2. Spread the butternut squash chunks and whole garlic cloves onto a large baking tray. Drizzle with olive oil, season generously with salt and black pepper, and toss to coat. Roast for 30–35 minutes, turning halfway, until the squash is tender and lightly caramelised at the edges.

3. About 10 minutes before the squash is done, warm a drizzle of olive oil in a large saucepan over medium heat. Add the chopped onion and a pinch of salt. Cook gently for 8–10 minutes until soft and translucent.

4. Add the grated ginger to the onion and cook for a further 2 minutes, stirring, until fragrant.

5. Add the roasted squash and squeezed garlic (press the cloves out of their skins) to the pan. Pour in the vegetable stock and bring to a gentle simmer.

6. Add the orange zest, orange juice, and honey. Stir to combine and simmer for 5 minutes to let the flavours meld.

7. Remove from the heat and blend until completely smooth using a stick blender or in batches in a standing blender. Add a splash more stock or water if the soup is too thick.

8. Taste and adjust seasoning — add more salt, pepper, or a squeeze of extra orange juice as needed. Serve hot.