Butternut Squash soup

This is a wonderful reciepe to try first you cut and scoop out the butternut squash seeds. Then you cut the butternut squash into medium sized chunks, do not take the skin off;Peel and cut up a large onion into large chunks; Pour some olive oil into a roasting tin and warm the oil in a hot oven gas mark 6 not sure what it is for electric ovens...Then place your butternut squash and onion into the roasting tin; drizzle olive oil onto the butternut squash;sprinkle generously with cinnamon and smoked paprika: Then place the tin in the hot oven to cook and soften the butternut squash soft enough to get a fork through it. In the meantime make up some vegetable stock using either Boullion veg stock powder or cubes or use two of the knorr veg stock pots, add about two pints of boiling water. When the butternut squash and onion is cooked, whiz these in a blender with about a pint of the veg stock to the right consistency for soup; pour into a pan with the rest of the vegetable stock and bring to the boil. You can add salt n pepper if desired. YOu may need to add extra water to bring to right consistency if the soup looks too thick. It is gorgeous beleive me and not ladened with many calories...