Roasted Butternut Squash Soup

Heat the oven to 220 C. Toss butternut squash, onion and garlic with olive oil, salt, black pepper and cinnamon on a large sheet pan. Roast until soft and caramelised at the edges, about 35 minutes, turning once.

Squeeze the garlic out of its skins into a pot with roasted squash, vegetable broth and nutmeg. Simmer for 10 minutes.

Blend squash soup until silky, adding water if it is too thick. Season with maple syrup and more salt to taste. Serve with a swirl of coconut milk and pumpkin seeds.