Roasted butternut squash soup

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1 butternut squash, peeled, deseeded and cut into chunks
1 onion, diced
2cm root ginger, peeled and grated
½ tsp cumin seed
300 ml vegetable stock
Method
Place the cubes of butternut squash on a baking tray and sprinkle with olive oil.  Bake in a preheated oven at 200°c (gas mark 6, 400°f) for 15 - 20 minutes until softened and beginning to colour. 
In the meantime, soften the onion by cooking over a gentle heat in a large saucepan with a splash of olive oil.  Add the grated ginger and the cumin seeds and cook for a further minute.  Add the roasted butternut squash and the vegetable stock.  Cook over a gentle heat for about 15 minutes until the squash is completely tender.  Season with salt and pepper to taste. Blend the soup with a hand blender or in a blender or processor until completely smooth. Reheat very gently if you need to and serve in warmed bowls with plenty of bread. You can of course add a little cream to the top.