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!