Butternut Squash Soup

1: Peel, deseed, and chop the butternut squash and pumpkin into chunks.

2: In a large bowl, season with salt and pepper, and mix with enough olive oil to coat.

3: On a large roasting tray, lay the sage and rosemary at the bottom, then cover with the squash and pumpkin.

4: Slice the garlic bulb in half, drizzle with olive oil, and add to the tray. Roast in a hot oven (about 30 minutes at 200 celsius) until tender.

5: Finely dice the onion and ginger. In a pan, add a glug of olive oil and sauté until softened.

6: Add the roasted pumpkin and squash to the pan, mix well, and add agave syrup.

7: Cover with vegetable stock and simmer with more rosemary and sage for 10-15 minutes.

8: Blend the soup until smooth, whisk in the coconut milk, and check for seasoning.

9: For garnish, finely chop the chives and a red chilli, mix with olive oil, and drizzle over the soup before serving.