Optional garnishes: pumpkin seeds, microgreens, a drizzle of coconut milk   

Instructions 

1. Preheat the oven to 220C, Scatter the butternut squash on the pan and toss with 3 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and ¼ teaspoon of cinnamon. If needed, though not necessary, divide the squash among two pans if available to further encourage browning. Roast in the oven for 40-50 minutes, flipping the pieces halfway through the cooking time. Once finished, set aside. 
2. In a medium pot over medium heat, add the remaining tablespoon of olive oil and diced shallot. Stir frequently until softened, roughly 3 minutes. Toss in the garlic and ginger and cook until fragrant, about an additional minute. 
3. Transfer the contents of the pot into a standard blender, followed by the squash, spices, broth, and lemon juice. Securely fasten the lid and blend on high until the soup has become creamy. If desired, add more broth to thin the soup out to your liking, and adjust the seasonings if necessary. 
4. Optional step: pass the soup through a mesh sieve for the creamiest result. 
5. If needed, return the soup to the pot to bring it back up to temperature. Serve in bowls and garnish with your choice of a coconut milk drizzle, pumpkin seeds, or microgreens.

Consume within 5 days or store in a freezer-safe container for up to 6 months for soup on a rainy day.