Cut a butternut squash into segments and arrange in a tray along side a good thumb-sized piece of ginger and 2 or 3 cloves of garlic. Roast in a hot oven for a good 35-40 mins so that the squash has a chance to soften and caramelise at the edges.
About half way through, take the tray out, turn the squash pieces and rescue the garlic cloves before they burn and return to the oven to finish off. Once done, scoop out the flesh of the squash, squeeze the garlic from it's skins, peel and finely slice the ginger. Place in bowl and keep to one side.
Meanwhile, fry a diced onion in some olive oil in a deep pan until golden and translucent. Add a pinch of chilli flakes and them tip in the roasted veg pan along with about 600ml of hot stock.
Bring to a simmer and then take off the heat and blitz until smooth. Return to the pan and heat it up again. You could add some coconut milk at this point if you fancy (I didn't have any).
Spoon into bowls with a big squeeze of lime juice and some chopped coriander leaves.
I fried some bread with garlic to make some nice croutons to go with.