Roasted Cinnamon Butternut Squash Soup

I know, I know... Another butternut squash recipe. Well, they're in season, what do you expect? Set aside the prejudice and indulge in this classic recipe. Let's see if you're still complaining with a bowl of this creamy orange goodness in your hands.

I may have overdosed a little bit on cinnamon...

Ingredients:
- 1 butternut squash
- approx. 100 ml coconut milk, full fat or skimmed according to your preference
- 1 onion
- 1 cube of vegetable stock (I use Knorr)
- approx. 200 ml water
- a pinch (or two, or three...) of cinnamon

Instructions:
1. Cut the butternut in half, lengthwise. Be careful not to cut yourself; this part can be quite dangerous. Spray with a bit of oil if you like and pop the halves in the oven to roast at about 200 ºC for 10-15 minutes, depending on how tough it is. It should be really soft when you get it out, and the skin should peel of rather easily.
2. While the butternut is in the oven, peel and chop your onion, and cook it with the vegetable stock cube in the water. This should not take more than 10 minutes.
3. Dice the peeled butternut halves and place these in a blender along with the vegetable stock and onion. Add the cinnamon and the coconut milk, and whizz away.

If you like it chunky, don't over-blend, but if like me, you absolutely despise--nay, abhor--bits in your soup (or your yoghurt, or smoothies--dear God, I could write a whole blog on how bits in your food are revolting), then blend away till your soup is smooth as baby skin.

There, easy peasy. If this doesn't warm the cockles of your heart on a chilly, rainy evening, I don't know what will.