Thick, creamy, luxuriant with a hint of sweet, a deeply satisfying soup! A bowl of this can make a meal! 
Method:
Spread peeled, diced butternut squash on a pan. Spray with oil. Sprinkle some sea salt, pepper &’rosemary. Roast in the oven at 425 degrees for about 45 minutes, till fork tender & beginning to caramelize.
Heat some butter/oil, sauté some garlic & chopped onions. Now purée the squash along with chicken/ veg stock, sautéed onions and garlic till smooth. Strain if you want. Heat through, sprinkle with smoked paprika, and garnish with pieces of scallion!
Ruchi your recipes are so awesome…like the fact that you keep it healthy as well .