Roast the squash and garlic

• Halve the butternut squash, remove the seeds and score the flesh in a criss-cross pattern.
• Drizzle with olive oil and season with salt.
• Cut the top off the head of garlic and drizzle with olive oil.
• Roast the squash and garlic at 200 °C until tender.

Soften the aromatics

• Heat olive oil in a large saucepan.
• Add the onions, ginger and chilli with a pinch of salt and cook until softened.

Toast the spices

• Add the ground coriander, cumin seeds and ground cinnamon.
• Cook out the spices, stirring.

Build the broth

• Pour in the vegetable stock and reduce by a third.
• Add the coconut milk.

Blend the soup

• Scoop the roasted squash flesh and squeeze out the roasted garlic into a blender.
• Pour in the broth mixture.
• Blend until smooth, leaving the steam to escape so no pressure builds up.

Serve

• Ladle the soup into bowls.
• Top with toasted pumpkin seeds, chopped chives, crispy onions, chilli oil and crème fraîche.