Roasted Butternut Squash Soup - Filippo Berio

Ingredients

• 1 medium butternut squash approx. 750g, peeled
• 3 tbsp Filippo Berio Olive Oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 large garlic clove, crushed
• 1 medium red chilli, seeded and chopped
• 1 tsp fresh ginger, finely chopped
• 350g potatoes, peeled and diced
• 1.2 litre vegetable stock
• Small bunch coriander, trim off stalks
• 6 tbsp Fillipo Berio Extra Virgin Olive Oil