SIMPLE SOUPS: Butternut Squash Soup

Ingredients:
Butternut Squash
Clove of Garlic chopped
Small red chilli chopped (or more if you like it hot)
Small onion chopped
Coriander (dried or fresh) I much prefer fresh but only had dried for this time. 
Vegetable stock (my fave is Swiss Marigold Bouillon)

Method:
*Chop the squash into small pieces and oven roast flesh-side down until softened.
*Gently cook the onion, garlic and chilli in oil or butter until softened.
*Scoop the flesh away from the skin on the squash pieces and add to the pot.
*Add the coriander at this stage if using dried.
*Cover with veggie stock and top up as needed to the consistency you prefer.
*Simmer for about 20-30 minutes then blend.
*If using fresh coriander, add at this stage.
*Can add a swirl of fresh cream if desired.